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Hummus With Fried Chickpeas

Eden Grinshpan

Pita and hummus make for a great alternative to potato chips and Ranch.



  • 1 1/2 - 2 cups dry chickpeas, soaked overnight with baking soda (reserve 1/2 cup water and chickpeas for frying later)
  • 1 cup tahini
  • 1 garlic clove, grated
  • 1 teaspoon cumin
  • 1 cup ice water
  • Kosher salt
  • Lemon olive oil
  • 1/2 cup extra virgin olive oil
  • 2 lemons, juiced
  • 2 garlic cloves
  • To garnish
  • Paprika, fresh parsley, fried chickpeas

Let's get Cooking...

  1. Add chickpeas, 1/2 cup water from soaking chickpeas, tahini, garlic, cumin, water, and salt to a food processor and blend until smooth. Taste frequently to season. Add more tahini or lemon as needed.
  2. Add 1/2 inch oil to a high-sided skillet. Add 1/2 cup chickpeas and fry until golden. Remove to a plate lined with paper towels and season with cumin.
  3. Add lemon olive oil ingredients to a blender and blend until smooth.
  4. Add hummus to a shallow, wide bowl and use a spoon to make a swirl in the hummus. Top with the lemon oil and fried chickpeas. Sprinkle with paprika. Serve with pita chips.