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Chickpea Hummus

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Chickpea Hummus

Chickpea Hummus
Ray Kachatorian
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total prep



  • In the bowl of a food processor, blend the chickpeas with the shallot and garlic until they form a rough paste. Add the lemon juice, 3 tablespoons of the olive oil, cumin, and sesame oil, and continue blending, scraping the sides down as needed.
  • Slowly drizzle in a little bit of water until a smooth texture is achieved, you will need about 2 to 4 tablespoons depending on the chickpeas. Season to taste with salt and pepper and fold in the chopped herbs. Transfer the hummus to a serving bowl and drizzle with the remaining 1 tablespoon of olive oil. Serve with the fresh vegetables and pita chips.