A great healthy snack, this Hummus with Roasted Chickpeas is easy to make, and absolutely delicious.
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Classic and easy hummus with roasted chickpeas, tahini, lemon, and garlic. The best things in life are simple!
Hummus is one of those things that I used to buy regularly at the store, but that was before I knew just how easy it is to make it yourself.
The hardest part of making this hummus is peeling the chickpeas, but I have a tip for making that even easier, and it's the best way to get smooth and creamy hummus topped with roasted chickpeas!
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Ingredient List
- chickpeas
- tahini
- lemon juice
- garlic
- salt
Skinning the Chickpeas
The way that I had historically skinned chickpeas was by individually pinching the skins off of the beans. This takes about 10-15 minutes for a can of chickpeas.
My new method is as follows:
- Drain the chickpeas, and then pour them into a bowl
- Cover them with cold water
- Grab a handful of chickpeas and rub them back and forth between your palms - the motion is essentially what you do when you're trying to warm your hands up.
- You should start to see the skins float to the surface of the water after a few handfuls of chickpeas have been...rubbed? I don't know what else to call it 🙂
- Scoop the skins out with your hands, and throw them away, and repeat until all (or mostly all) of them are peeled.
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What can you do with leftover roasted chickpeas?
Any roasted chickpeas that don't get eaten with the hummus are great topping a salad, or just eating them as a snack.
How to store leftover hummus
Store leftovers in an airtight container in the fridge for 4-5 days.
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Hummus with Roasted Chickpeas
Ingredients
Hummus
- 1 15 ounce can chickpeas drained and peeled*
- ½ cup tahini
- 1 tablespoons fresh lemon juice
- 2-3 small cloves garlic
- ½ teaspoon kosher salt or more to taste
- water as needed
Roasted Chickpeas
- 1 15 ounce can of chickpeas drained and peeled
- 1 tablespoon olive oil
- salt and pepper
Instructions
Hummus
- In a food processor add the chickpeas, tahini, salt, lemon and garlic and blend until smooth. While the machine runs, drizzle in water a tablespoon at a time until the hummus is silky smooth.
- Taste and adjust for seasoning.
- Serve with the roasted chickpeas on top.
Roasted Chickpeas
- Preheat oven to 400.
- Once your chickpeas are drained and peeled, spread them out on a paper towel lined plate for 20 minutes to dry.
- Line a baking sheet with foil, and toss the chickpeas with the olive oil and then season with salt and pepper. Roast for 20-25 minutes or until crispy.
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