Sitting down to write this, I’m like, “How am I going to write an entire blog post about hummus? I mean, it’s hummus. How much is there really to say?” So I won’t drone on and on about it, but I will say that this is the hummus I have been making for half of my life. So yeah, it’s pretty solid. It’s my gold standard hummus. We eat it all year round, but there’s something about summer that makes me crave Mediterranean food. That, and Mexican. They’re my summer cuisines of choice. So this Lemony Hummus with Crispy Chickpeas gets a lot of action this time of year. Happy hour occurs almost every day of the week these days, and even the kids get in on it. They know that around 5pm there will be some sort of light bites and drinks (non-alcoholic, of course) waiting for them in the kitchen or by the pool. They gobble up this hummus like it’s their job. After all, they have grown up on the stuff.
To me, good hummus is all about texture, and this Lemony Hummus with Crispy Chickpeas is on point with its balance between creamy and hearty. I’m not into an overly smooth hummus. I want to taste some of the chickpeas in there. It’s like the difference between creamy and chunky peanut butter. Sometimes you really want those chunks. If you don’t, you just add more of the reserved juice from the can of chickpeas to get whatever texture blows your hair back. Cause honestly, for some people, the crispy chickpeas may be all the texture they need.
And the crispy chickpeas are really a game changer. They’re super popular right now in lots of Indian and Mediterranean dishes, and it’s no surprise. They’re so easy to make and you can really have fun with different seasonings. For this Lemony Hummus with Crispy Chickpeas, we’ll season them simply with sea salt, but if I’m putting them out as a separate snack, I’ll add garlic, turmeric, curry, really whatever I’m feeling. They are crunchy and satisfying and make a perfect high-fiber, low carb snack.
So, as promised, I won’t go on and on about hummus. Simply put, this is really good hummus, and it’s super easy to make. And it maybe just maybe might make you never want to buy it from a store again. Serve it with soft pita and crunchy veggies at your next at-home happy hour. Enjoy!
For the Crispy Chickpeas
- 1 can of chickpeas (garbanzo beans)
- 1 tsp, flaky sea salt
- 2 Tbsp. extra virgin olive oil
For the Hummus
- 2 cans of chickpeas (garbanzo beans)
- 3 cloves of garlic
- 5 Tbsp. tahini
- Juice of 4 lemons
- 2 tsp. extra virgin olive oil
- pinch of sea salt
Preheat oven to 400 degrees.
Make the crispy chickpeas: Drain one can of chickpeas. Rinse under water and dry thoroughly with paper towels. Spread the chickpeas out onto a baking sheet and allow them to sit for 10-15 minutes to dry out. Sprinkle with sea salt and drizzle with olive oil. Bake for 40 minutes. Remove from oven and allow to cool.
Make the hummus: Drain 2 cans of chickpeas and keep the reserved juice. Place all of the ingredients into a food processor and blend, adding reserved juice until desired consistency is achieved.