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.



Ingredient Checklist


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

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

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

Cook's Notes

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)

11 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
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!
Rating: Unrated
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.