This hummus is made with both chickpeas and seeds, giving it lots of flavor! Plus, there is no cooking required to make this tasty dip. Serve it alongside generous servings of toasted pita bread or chips. For a healthier option, cut carrots and cucumbers into sticks and serve them on the side.
Chickpea and Seed Hummus Recipe
Prepare a large bowl of nachos or pita bread for lots of hummus dipping action!
Ingredients
Chickpea and Seed Hummus Ingredients
- 1/2 Cup Sunflower seeds or pumpkin seeds
- 1 400-gram can chickpeas
- 1/2 Cup chickpea water
- 5 cloves Garlic peeled, smashed
- 1/2 Cup olive oil divided, for topping
- Salt to taste
- ground black pepper to taste
- 3 tablespoons fresh lemon juice
- 3 carrots peeled and sliced into sticks
- 1 Cucumber seeds removed, sliced into sticks
Instructions
- Place nuts, chickpeas, garlic, and chickpea water in a food processor or blender.
- Process until smooth, thinning mixture with olive oil (reserve 2 Tbsp. for later use), until desired consistency is reached. Adjust seasoning with salt, ground pepper, and lemon juice to taste. Transfer to a container, and cover top with reserved olive oil. Chill until ready to serve with carrot and cucumber sticks. Recipe originally published in the September 2016 issue of Good Housekeeping.
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