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Under 30 Minutes


Also called garbanzo beans, chickpeas are firm and chewy, with a nutty, slightly sweet flavor. They are widely used in Italian, Latin American, and Middle Eastern cooking. If you've tried hummus, you've had chickpeas. Drained and rinsed, chickpeas add texture and protein to salads.

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups

Source: Everyday Food, June 2005


  • 2 cans (15 1/2 ounces each) chickpeas
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup tahini, well stirred
  • 2 cloves garlic, chopped
  • 1/8 teaspoon cayenne pepper
  • Coarse salt
  • Extra-virgin olive oil, for serving (optional)
  • Paprika, for serving (optional)


  1. Reserving 1/4 cup liquid from can, drain chickpeas in a colander. Rinse chickpeas well under cold water; shake off excess water.

  2. Process chickpeas and reserved liquid, lemon juice, tahini, garlic, cayenne, and 1 1/4 teaspoons salt in a food processor.

  3. Transfer mixture to a serving dish. If desired, drizzle with oil, and sprinkle with paprika.

Cook's Note

This can be refrigerated, covered, up to one week. Use it in sandwiches or as a dip for vegetables and toasted pita bread.


Reviews (2)

  • Bettybo 21 May, 2008

    You are right to add a few more spices. I only added cummin and more garlic and it tastes wonderful. Great with pita wedges or celery spears. Ummm!

  • functioniskey 15 Nov, 2007

    It's a good base recipe, but it's really tasteless unless you add some more spices. I recommend parsley, more cayenne, cumin, and olive oil processed in. Maybe a bit more garlic as well.

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