Easy Hummus with Roasted Chickpeas

This super creamy, healthy hummus topped with roasted chickpeas and paprika is packed with flavor and so yummy! Plus, it’s super easy to make with just 8 ingredients.

Easy Hummus with Roasted Chickpeas

Hummus is one of the easiest things you can make at home. And it is also a great recipe to make with kids! All you need are a few simple ingredients that you throw into the blender (or food processor). Within minutes, you’ll have about 3 1/2 cups of smooth, garlicky deliciousness!

Top the hummus with olive oil and sweet (or hot) paprika and serve it with crispy vegetables like Persian cucumbers, carrots, spring peas, and/or pita chips. If you want to make it more fancy, roast a few chickpeas in olive oil and salt and then throw them on top of the hummus as a crispy garnish.

If you have any remaining hummus, keep it covered in the refrigerator for about 5-7 days.

Chickpea Hummus Recipe Ingredients

Here’s what you’ll need to make this recipe (including the roasted chickpeas):

• CHICKPEAS: Chickpeas and garbanzo beans are the same bean.
• TAHINI: This is a savory paste made from sesame seeds that resembles peanut butter in texture.
• KOSHER SALT
• FRESH SQUEEZED LEMON JUICE
• OLIVE OIL
• MINCED GARLIC
• GROUND CUMIN
• GROUND SWEET PAPRIKA
  

Step-by-Step Hummus Recipe Instructions

Making this recipe is super simple! Here’s what you need to do:

RINSE AND DRAIN CHICKPEAS

BLEND INGREDIENTS: In a blender or food processor, blend the lemon juice, garlic, salt, cumin, and tahini until a thick paste forms. Scrape down the bowl as needed. Add the chickpeas and olive oil and blend until the mixture is silky smooth, about 2 minutes.

ADD WATER AS NEEDED: Add the cold water, one tablespoon at a time, until the sauce is smooth. If the hummus feels too thick, you can add more water.

SEASON AND SERVE: Adjust seasoning to taste. Add to a bowl or plate and garnish with olive oil, paprika, and roasted chickpeas (if using).

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Tip on Making this Hummus:

This hummus is super easy to make, but here are a few things to keep in mind:

• ARE CHICKPEAS THE SAME AS GARBANZO BEANS?: Yes, chickpeas and garbanzo beans are the same things. Chickpea is derived from the Latin name for the popular legume, while garbanzo comes from the Spanish.
  
• RINSE AND DRAIN BEANS: Drain and rinse your canned beans before using them. You want to remove the thick, gloopy liquid they are stored in.
  
• DRY BEANS BEFORE ROASTING: If you’re making roasted chickpeas, gently dry them before using them.
  
• WHAT IS TAHINI?: If you’re unfamiliar with tahini, it’s a condiment made from sesame seeds. It’s a staple of Mediterranean and Middle Eastern cooking. Tahini has a similar texture to peanut butter but isn’t sweet. You can buy it at most grocery stores and online.

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Easy Hummus with Roasted Chickpeas

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• Author: Laura | Growing Up Cali
• Total Time: 0 hours
• Yield: 6-8 1x
• Diet: Gluten Free

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Description

This easy, garlicky hummus is super easy to make — and a great way to use up those canned chickpeas! This recipe makes 3.5 cups of hummus. 

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Ingredients

Units USM Scale 1x2x3x

For Hummus:

• 2 15–ounces cans of chickpeas, drained and rinsed
• 1 1/2 teaspoons of Kosher salt
• 1/3 cup fresh lemon juice (about 1-2 lemons)
• 2–3 garlic cloves, minced
• 1 cup tahini
• 3/4 teaspoon ground cumin
• 4–6 tablespoons cold water
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Sweet (or hot) paprika, for garnish

For the Roasted Chickpeas:

• 1 15–ounce can chickpeas
• Olive oil
• Salt
• Paprika or spice of your choice, if desired

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Instructions

To Make the Hummus:

1. RINSE AND DRAIN CHICKPEAS
2. BLEND INGREDIENTS: In a blender or food processor, blend the lemon juice, garlic, salt, cumin, and tahini until a thick paste forms. Scrape down the bowl as needed. Add the chickpeas and olive oil and blend until the mixture is silky smooth, about 2 minutes. 
3. ADD WATER AS NEEDED: Add the cold water, one tablespoon at a time, until the sauce is smooth. If the hummus feels too thick, you can add more water.
4. SEASON AND SERVE: Adjust seasoning to taste. Add to a bowl or plate and garnish with olive oil, paprika, and roasted chickpeas (if using).

To Make Roasted Chickpeas:

1. HEAT THE OVEN: Preheat the oven to 400 degrees.
2. PREP THE CHICKPEAS: Rinse and drain chickpeas. Then, pat the chickpeas dry with a clean dishcloth or paper towel. 
3. ADD BEANS TO THE BAKING SHEET: Spread the chickpeas evenly on a rimmed baking sheet lined with parchment paper. Drizzle them with olive oil and sprinkle with salt. Then, toss with clean hands or a spatula to ensure they are evenly coated.
4. ROAST: Roast the chickpeas in the oven for 20-30 minutes until golden, slightly browned, and dry and crispy on the outside. Shake the pan every 10 minutes or so to ensure even roasting. Also, don’t worry if you hear them pop while baking—that’s normal!
5. SEASON: Remove from oven and toss with spices, if using.

Notes

• You can store extra hummus, covered, in the refrigerator for 5-7 days.
• Photos for this recipe were updated October 2024.

• Prep Time: 5 minutes
• Cook Time: 15 minutes + 20 for roasting chickpeas
• Category: dip
• Method: blend