Hummus with Chickpeas
A creamy, homemade hummus topped with whole chickpeas, a drizzle of olive oil, and a sprinkle of sesame seeds and parsley. Ready in minutes, perfect for a quick snack or light meal.
- Total time
- 15 min
- Servings
- 4
- Calories
- 280
- Protein
- 10g
Ingredients
- 2 cans (15 oz each) canned chickpeas
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 clove garlic
- 3 tbsp olive oil
- 1 tsp sesame seeds
Instructions
- 1
Drain 2 cans chickpeas, reserving 1/4 cup of the liquid. Set aside a handful of whole chickpeas for topping.
- 2
In a food processor, combine the remaining chickpeas, 1/4 cup tahini, 2 tbsp lemon juice, 1 garlic clove, and 2 tbsp olive oil. Blend until smooth, about 2 minutes.
- 3
With the processor running, add the reserved chickpea liquid 1 tbsp at a time until the hummus is creamy and light, about 3 minutes total.
- 4
Spread the hummus onto a plate. Top with the reserved chickpeas, drizzle with the remaining 1 tbsp olive oil, and sprinkle with 1 tsp sesame seeds and chopped parsley if desired.
Tools you’ll need
- food processor
- can opener
- measuring spoons
- serving plate
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