How to Make Light Chickpea Hummus

Once you try this recipe out, you'll get hooked by its taste. Chickpea hummus is super tasty. It's definitely worth learning to make this recipe at home to wow your family and guests.
How to Make Light Chickpea Hummus

Last update: 30 October, 2018

Chickpea hummus has become a favorite due to its use as a vegetarian and vegan appetizer. However, this typical Arab cuisine preparation is well-known in the Mediterranean and the rest of the Middle East.

It’s believed that the recipe originated in ancient Egypt. Although this hasn’t been proven, what is known for certain is that the word hummus means “chickpea” in Arabic.

People usually serve hummus as a garnish or appetizer. It’s usually enjoyed with pita bread, but it’s also delicious on any kind of toast and also goes great with raw carrot sticks or other vegetables.

How to make light chickpea hummus

Although this cream is already light enough, many people wonder how they can make an even lighter version of it. The purpose is to reduce the ingredients that can make you put on some pounds without affecting its yummy flavor.

Here’s how to make our light chickpea hummus.

Chickpea hummus and bread.

Ingredients (for 3 or 4 people)

  • The juice of half a lemon
  • 1 teaspoon of salt (5 g)
  • ¼ cup of warm water (50 ml)
  • 2 tablespoons of tahini (30 g)
  • 2 garlic cloves
  • Olive oil (the necessary amount)
  • 2 ½ cups of cooked chickpeas (500 g)
  • 1 teaspoon of ground cumin (5 g)
  • 2 tablespoons of olive oil (30 ml)
  • To garnish: chopped parsley or sweet pepper powder
  • Optional seasonings: caraway and cilantro


  1. The first thing you have to do is take the cooked chickpeas and pour them into a bowl filled with warm water. It’s important that the water covers them completely. Let the chickpeas stand in the water for at least 1 hour so the skin falls off.
  2. After this time, we’re going to begin making the hummus. To do this, strain the chickpeas to separate them from the skin that came off and discard almost all the water (save some).
  3. Then, crush the chickpeas using a hand blender. Also crush the garlic cloves well.
  4. Squeeze half a lemon and add the juice to the chickpeas (the lemon shouldn’t be very large).
  5. Add all the ingredients in the bowl and blend again at medium speed while adding just a little olive oil.
  6. Once ready, see what it tastes like and add more seasoning if necessary.
  7. Decorate and serve.

How to make the Tahini

Sesame seeds.


  • 1 pinch of salt
  • 2 tablespoons of sesame seeds (30 g)
  • 1 tablespoon of water (15 ml)
  • 1 tablespoon of olive oil (15 ml)


  1. Rinse the sesame seeds with water. It’s very important to drain them well after.
  2. If they’re not toasted, you’ll need to toast them in a frying pan over high heat. (You need to toast the seeds to get a more intense flavor).
  3. Put the seeds in a bowl. Then, add the olive oil, the water, and the pinch of salt and beat. Repeat this procedure until the seeds turn into a smooth paste.

It’s worth mentioning that the secret of this preparation is the olive oil. The less oil you use, the better. Now, to keep the hummus fresh, you need to store it in the fridge (for up to 3 days). Since it has no preservatives, it’ll go bad after that time.

You can make it spicy by adding 2 or 3 tablespoons of hot pepper powder or cayenne pepper. Some people even add a pinch of black pepper to enhance the flavor. However, this will depend entirely on your tastes and the results you want to get.

Chickpea hummus is a really healthy and delicious snack you can eat at any time of day. You should definitely make it at home to send your taste buds on a wild ride. And with practice, you’ll recipe will keep on getting better and better.

It’s totally delicious!

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  • Wallace, T. C., Murray, R., & Zelman, K. M. (2016). The nutritional value and health benefits of chickpeas and hummus. Nutrients.
  • Hirsch, D., & Tene, O. (2013). Hummus: The making of an Israeli culinary cult. Journal of Consumer Culture.
  • Geranios, N. K. (2014). Why is US growing more chickpeas? In a word, hummus. Daily News.