Chickpea hummus

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  • 2 cups chickpeas, soaked overnight
  • 1 tsp cumin powder
  • Chickpeas cooking water or broth, the amount depends on the texture you want
  • 2 garlic cloves
  • Salt and pepper
  • 3 tbsp tahini (sesame paste)
  • 4 fl oz olive oil
  • Juice of 1 lemon
  • Pomegranates


Cook the chickpeas in plenty of water, allow to cool and separate the “broth” from the chickpeas.

Preheat the oven to 360°F and bake the chickpeas until dry but not toasted.

Put all the ingredients in a blender and blend, add some cooking broth to give a purée-like consistency, serve in a bowl with some pomegranate arils and enjoy!


Preparation video link:


Recipe by: @minigourmet