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Chickpea Hummus (without Tahini)

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  • Servings:

    6 (165 g) as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    540 minutes

Ingredients

Cilantro and cumin give this hummus a decidedly southwestern spin. Serve it with whole grain tortilla chips or, better yet, fresh veggies for some excellent snacking. Garnish with a splash of hot sauce for a little extra color and to punch the flavor up a notch.Tip: If you need to make this in a hurry, swap the dried out for 2 cups of canned chickpeas.
2/3 cup dried chickpeas
3 cups water
2 cloves garlic
1 bay leaf
3/4 tsp. salt, divided
1/2 tsp. cumin
3 Tbsp. chopped fresh cilantro
2 Tbsp. lemon juice
3/4 cup sliced green onion
1 Tbsp. olive oil
Chickpea Hummus (without Tahini)

Directions

1. Soak chickpeas in cold water overnight. Rinse and drain.
2. In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender (50-60 minutes). Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.
3. In a blender or food processor, combine all ingredients except reserved cooking liquid. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.

Nutrition

Nutritional Facts
Servings 6 (165 g)
Base Nutrients
Calories 110 kcal (6%)
Calories from Fat 33 kcal (0%)
Total Fat 4 g (6%)
Saturated Fat 1 g (3%)
Cholesterol 0 mg (0%)
Sodium 300 mg (13%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 3 g (11%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C 10 mg (11%)
Minerals
Calcium 21 mg (2%)
Iron 2 mg (8%)
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