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Green Chickpea Hummus by Dreena Burton #vegan #glutenfree #nutfree #oilfree

Green Chickpea Hummus

Course dips, Snack


  • 3 cups frozen green chickpeas, blanched and drained (see note)
  • 1/4 cup lemon juice
  • 1 medium clove garlic can use larger if you love garlic
  • 1/4 cup fresh basil leaves don’t omit!
  • 1/3 cup fresh parsley leaves
  • 2 1/2 - 3 tbsp tahini
  • 3/4 - 1 tsp sea salt
  • 1/2 tsp ground cumin
  • 2-3 tbsp water or more if desired to thin
  • 1 tsp lemon zest optional


  • In a food processor (see note), combine all ingredients, starting with 3/4 tsp of salt and 2 tbsp of water. Puree until smoothed out, scraping down the processor bowl as needed. Taste, and add additional salt to taste, and extra water to thin out as desired. Serve!


Chickpeas Note: Add chickpeas to a pot of boiling water, and let cook about 3 minutes. Remove, and run under cold water. I cook them very briefly just to bring out their vibrant green color. Be sure to run them through cold water to stop the cooking process. If you cannot find green chickpeas, use a combination of green peas and edamame (half of each preferably), or the full amount of edamame.
Food processor Note: If you have a high-speed blender, you can puree it in the blender for a smoother consistency. I quite liked the more textured consistency with the food processor.