Chickpea Hummus (without Tahini) - 2 Guiding Stars
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Cilantro and cumin give this hummus a decidedly southwestern spin. Serve it with whole grain tortilla chips or, better yet, fresh veggies for some excellent snacking. Garnish with a splash of hot sauce for a little extra color and to punch the flavor up a notch.

Tip: If you need to make this in a hurry, swap the dried out for 2 cups of canned chickpeas.


  • ⅔ cup dried chickpeas
  • 3 cups water
  • 2 cloves garlic
  • 1 bay leaf
  • ¾ tsp. salt, divided
  • ½ tsp. cumin
  • 3 Tbsp. chopped fresh cilantro
  • 3 Tbsp. lime juice
  • ¾ cup sliced green onion
  • 1 Tbsp. olive oil


  1. Soak chickpeas in cold water overnight. Rinse and drain.
  2. In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and ½ teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender (50-60 minutes). Drain and discard the bay leaf, reserving the garlic and ½ cup of the cooking liquid.
  3. In a blender or food processor, combine all ingredients except reserved cooking liquid. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.
Nutritional analysis per serving: Calories 110; Total Fat 3.5g (4% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 305mg (13% DV); Total Carbohydrate 16g (6% DV); Dietary Fiber 3g (11% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 4% DV; Manganese 210% DV; Folate 35% DV; Vitamin K 25% DV.
Recipe by Guiding Stars at
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