Chickpea Hummus

Featured in the Honolulu Star-Advertiser on June 1, 2016.
Recipe compliments of The National Kidney Foundation.



Chickpea Hummus

  • 1 1/2 tablespoons minced garlic
  • 1/2 teaspoon kosher or coarse salt
  • 3 cups canned chickpeas (garbanzo beans), drained and rinsed
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1/4 cup tahini
  • Ground rosemary, for garnish
  • Ground sage, for garnish


  1. Place garlic and salt in a mortar and grind with the pestle until a coarse, grainy paste.
  2. Scrape into a large bowl.
  3. Add chickpeas, olive oil, lemon juice and tahini.
  4. Use a potato masher to create a thick, smooth, creamy spread.
  5. Scrape into a serving bowl or small plate and dust with rosemary and sage before serving.

Makes 9 servings.

Fresh chickpeas can be used instead of using canned:

  1. Soak the beans overnight and place them in a slow cooker with water and salt to taste.
  2. Use 32 ounces of water per 1 cup of dried chickpeas.
  3. Cover and cook on high for 3 hours or until tender.
  4. Drain excess liquid.

Makes 3 cups.

Approximate Nutrient Analysis per serving:
170 calories, 11 g fat, 1.5 g saturated fat, 0g trans-fat, 0 mg cholesterol, 220 mg sodium, 14 g carbohydrate, 4 g fiber, 2 g sugar, 5 g protein


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