Rooted in the Pacific Northwest

Chickpea Hummus

DifficultyBeginner

Homemade hummus is one of the easiest dips you can make and makes a great appetizer or even lunch, along with chopped vegetables, chips or crackers. Whether you soak and prepare the chickpeas yourself or use canned chickpeas this dip is simple to prepare and very satisfying. Preparation time does not include the time required to soak and cook chickpeas. Soaking the chickpeas overnight is the best method and it usually takes about 60-90 minutes to cook the chickpeas through. I have made many versions of hummus over the years and this recipe is by far my absolute favourite traditional hummus version.

Save
Yields12 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 ½ cups cooked chickpeas (or 1-15 ounce can chickpeas)about 2/3 cup dry(uncooked) chickpeas
 2 tbsp extra virgin olive oil
 ⅓ cup sliced yellow/sweet/white onion
 4 -5 large cloves garlic, halved
 2 tbsp lemon juice
 2 heaping tbsp sesame tahini
 ½ -1 tsp sea salt
 ½ tsp ground cumin
 ¼ tsp ground coriander
 ¼ tsp ground smoked paprika
 warm water as needed to thin hummus if needed
 extra olive oil as needed
1

Soak your chickpeas overnight in water, drain, cover with water and bring to a boil then turn down heat to low and simmer until soft. This should take about 2-3 hours. You want them to be soft. If they are not soft enough it will make your hummus mealy.
Heat the olive oil in a small saucepan over medium low heat. Add your onions, sprinkle with some sea salt and sauté for about 10 minutes. Add the garlic and sauté for another 2 minutes.

2

Add prepared/canned drained chickpeas and the rest of the ingredients to a blender and blend for about 2 minutes(scrape down the sides of the blender several times) or until you have a smooth dip. Add water if the hummus is too thick and drizzle with more olive oil.

3

Serve with chopped vegetables or crackers or tortilla chips. Store extra hummus in a sealed glass container for up to 5 days.

Category, , , , , ,

Ingredients

 1 ½ cups cooked chickpeas (or 1-15 ounce can chickpeas)about 2/3 cup dry(uncooked) chickpeas
 2 tbsp extra virgin olive oil
 ⅓ cup sliced yellow/sweet/white onion
 4 -5 large cloves garlic, halved
 2 tbsp lemon juice
 2 heaping tbsp sesame tahini
 ½ -1 tsp sea salt
 ½ tsp ground cumin
 ¼ tsp ground coriander
 ¼ tsp ground smoked paprika
 warm water as needed to thin hummus if needed
 extra olive oil as needed

Directions

1

Soak your chickpeas overnight in water, drain, cover with water and bring to a boil then turn down heat to low and simmer until soft. This should take about 2-3 hours. You want them to be soft. If they are not soft enough it will make your hummus mealy.
Heat the olive oil in a small saucepan over medium low heat. Add your onions, sprinkle with some sea salt and sauté for about 10 minutes. Add the garlic and sauté for another 2 minutes.

2

Add prepared/canned drained chickpeas and the rest of the ingredients to a blender and blend for about 2 minutes(scrape down the sides of the blender several times) or until you have a smooth dip. Add water if the hummus is too thick and drizzle with more olive oil.

3

Serve with chopped vegetables or crackers or tortilla chips. Store extra hummus in a sealed glass container for up to 5 days.

Chickpea Hummus
IngredientsDirections