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Recipe: Chickpea hummus

Recipe: Chickpea hummus

Chickpea hummus — one of many healthy recipes from Mayo Clinic.

For a more traditional version, replace the vinegar with lemon juice and the olive oil with tahini (sesame paste).


Directions

In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.

In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.

In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.


Ingredients
  • 2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
  • 3 cups water
  • 2 cloves garlic
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 1 tablespoon olive oil
  • 3/4 cup plus 2 tablespoons sliced green (spring) onion
  • 2 tablespoons sherry vinegar
  • 3 tablespoons chopped fresh cilantro (fresh coriander)
  • 1 teaspoon ground cumin

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans
Sweets 
Vegetables 
Diabetes
Fats 
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables 
Starches 
Sweets 
HWP
Carbs 
Fats
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories103 
Carbohydrate14 g 
Cholesterol0 mg 
Fiber4 g 
Monounsaturatedfat2 g 
Potassium 
Protein4 g 
Saturatedfat0 g 
Servingsize1/4 cup 
Sodium300 mg 
TotalFat4 g 

2011-05-19

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