5 Ingredients or Fewer

Garlic Hummus with Warm Toasted Chickpeas

March 26, 2013
3 Ratings
  • Serves 2-3
Author Notes

I love hummus. It is a great snack and makes a great appetizer. You can serve it warm pita bread, toasted pita bread, pita chips or veggies. I always get the grocery store version or eat it at restaurants but I tried making it home and it is super easy. I made it again as an appetizer when we invited some friends over for dinner and it was definitely a crowd pleaser.
I’ve had hummus with warm chickpeas but Smitten Kitchen inspired me to toast the chickpeas to make the hummus more interesting. Make more than you need because you will keep snacking on these…they’re so good! —themessimake.com

What You'll Need
  • Hummus
  • 1 1/2 cups chickpeas (canned)
  • juice from 1/2 lemon (~1 tbsp lemon juice)
  • 2 cloves of garlic
  • 3/4 cup Extra Virgin Olive Oil
  • 1/4 cup Tahini (sesame seed paste)
  • 2 tablespoons water (I like smooth hummus, so I added water)
  • salt, to taste
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon lemon pepper
  • Warm Toasted Chickpeas
  • 1/2 cup chickpeas (dry them well with paper towels)
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon ground cumin
  • sea salt, to taste
  1. Hummus
  2. Drain out the water from the canned chickpeas.
  3. Add all the ingredients in a food processor. Mix until smooth. Add more olive oil if needed. I ended up added a little bit of water to make it smooth.
  1. Warm Toasted Chickpeas
  2. Pre-heat the oven to 425º F.
  3. In a small bowl, toss the chickpeas, extra virgin olive oil, salt and ground cumin.
  4. Spread them on a baking pan and toast them for 15-20 minutes or until they are crunchy.
  5. Serve over hummus, salad or soup.

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