Chickpea Hummus with Lemon and Parsley

Although it takes more effort to cook your own beans from scratch, the result is well worth it. I recommend soaking 2-3 cups of dry chickpeas so that you can use some of them in this recipe (about 2.5 cups cooked chickpeas) and you will have plenty leftover to use in soup, for snacks, or to sprinkle on salads. This recipe uses olive oil rather than tahini (sesame butter). The result is a lighter more Mediterranean style hummus.

Chickpea Hummus with Lemon and Parsley
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 6 servings
  • 1 cup dry chickpeas
  • spring or filtered water
  • 4 garlic cloves, peeled
  • 1-inch piece of kombu
  • ½ teaspoon sea salt
  • 2 tablespoons lemon juice
  • zest of 1 lemon
  • 2 teaspoons umeboshi vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ cup parsley leaves, finely chopped
  • extra virgin olive oil, for garnish
  • New Mexico chili powder, for garnish
  1. Rinse chickpeas and place in glass bowl. Cover with water about 1-1/2 inches above the chickpeas and soak 6-8 hours.
  2. Drain the chickpeas and place in a pressure cooker with enough fresh water to cover 2 inches above the beans.
  3. Boil for 10 minutes uncovered. Skim off foam that collects on the surface.
  4. Add garlic and kombu. Place lid on the pressure cooker and allow to come up to pressure.Turn heat down to low, and cook chickpeas for 18 minutes.
  5. Remove pressure cooker from heat and allow the pressure to come down naturally. Once the lid can be removed, add sea salt and simmer uncovered for another 10 minutes.
  6. Strain chickpeas and garlic (reserving cooking liquid) and place in food processor.
  7. Place lemon juice, lemon zest, and umeboshi vinegar in a food processor and blend until smooth.
  8. Add olive oil and blend again until smooth.
  9. Adjust thickness by gradually adding some of the cooking liquid (if needed).
  10. Adjust seasonings (add more lemon juice or sea salt if needed).
  11. Add parsley and pulse food processor just to combine.
  12. Top with a drizzle of olive oil and a few sprinkles of chile powder before serving.
  1. Boil chickpeas in a heavy bottomed pot instead of pressure cooking. Cooking time may take more than an hour for chickpeas to become soft before adding sea salt.
  2. Use tahini (sesame butter) in place of olive oil.