This Chickpea Stew Hummus is the BEST hummus dip recipe! A hummus dip made with a simple mixture of fresh vegetables is simmered like a stew and pureed into a luscious creamy texture. Loaded with chickpeas, carrots, celery, onion, and lemon juice and served with a side of crunchy toasted baguette makes this hummus perfect to serve as an appetizer or afternoon snack!
If you love hummus, then I think you will LOVE this one too!
There is a popular restaurant here in Charleston called Le Farfalle, the owner and a renowned chef, Michael Toscano makes this chickpea stew hummus and it’s a staple on his menu. He was such a sweetheart to share his recipe with me. 🙂
My family not only orders it when we are dining there, but we always place a second order for take-out, as in “take-it-home.”
It’s that good!
A simple recipe anyone can make! Just bring the vegetables to a low simmer, like you’re making a stew, then puree them into a beautiful consistency. That’s it!
WHY WE LOVE THIS HUMMUS!
it’s a vibrant orange color
it’s loaded with veggies
all-natural, no fillers added
loaded with vitamins and nutrients
delicious and sweet-tasting
only 116 calories per serving
Everyone needs a great hummus recipe that’s easy to make, tastes delicious, and one that feeds a crowd. This is that recipe!
So flavorful, this chickpea stew hummus is amazingly creamy, smooth, and delicious! With a subtle undertone flavor of lemon, it’s both sweet, zesty and savory, all at the same time.
All of the ingredients are pureed into a lovely creamy consistency. Then it’s topped with additional cooked chickpeas to add a little texture along with a generous sprinkle of smoked paprika to give it a little heat, and a drizzle of olive oil on top. Perfect!
Served chilled, add some crunchy French or Italian bread, crackers, or tortilla chips on the side. Stays fresh chilled up to 4 days in a sealed container.
It’s a wonderful hummus to share with your family and friends! And that’s what cooking at home is all about…
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 2 stalks of celery - chopped (about 1 cup)
- 2 small carrots - chopped (about 1 cup)
- 1/4 cup of chopped yellow onion
- 1 garlic clove
- 1 can (15-ounce) chickpeas- drained and rinsed
- 2 cups of water, or vegetable broth
- 1/4 tsp. salt
- 1/8 tsp. crushed red pepper flakes
- 3 to 4 Tbsp. lemon juice ( juice of one large lemon)
- 2 Tbsp. extra virgin olive oil, and extra
- Optional: 1/2 Tbsp. tahini
- smoked paprika, as a garnish
- dried parsley flakes, as a garnish
- Place the first 8 ingredients onto a small saucepan. Cover and simmer over low heat for 20 to 25 minutes, until the vegetables are tender.
- Remove from heat and allow the mixture to cool. Remove about 3 tablespoons of cooked chickpeas from the mixture and set them aside. These will be used to top one side of the dish, for presentation.
- Keep in mind, most of the liquid will be absorbed, and that's Ok. Transfer the mixture to a blender or food processor and puree until smooth. Add in 3 tablespoons of lemon juice, extra virgin olive oil, and tahini. Blend until well combined. If the mixture is too thick, add in 1 or 2 tablespoons of water.
- Now, taste the mixture, and adjust seasonings. Here is where you can add in the additional tablespoon of lemon juice if desired.
- Transfer to a serving bowl, try to swirl with the back of the spoon. Add the cooked chickpeas on top, or off to one side. Then lightly drizzle with extra virgin olive oil on top and sprinkle with paprika around the sides, and add a sprinkle of dried parsley flakes on top, as a garnish.
- Cover with clear wrap and chill for a few hours before serving. Serve with sliced toasted French baguette or with your favorite chips.
- Yields: 2 cups
Serving Size:3 tablespoons
Amount Per Serving: Calories: 116
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Happy Cooking! 🙂
Thanks for stopping by!
xo Anna and Liz