Hummus with Chia Seeds
A very healthy, tasty and addictive hummus made with chickpeas, tahini and chia seeds. This is perfect for spreading, dipping, salad dressing or even as a base sauce for any kind of pasta or curry.
A few days back the lovely folks at ChiaBia sent me a box full of chia products and I am so grateful to them for doing so. They have a wide range of chia seeds based product to boost your breakfast, lunch, and dinner. Do check the ChiaBia website to go through their products as well to know about chia seeds and their nutritional benefits.
Hummus is one of my favorite dip from the Middle Eastern Cusine and their tons of variations apart from the regular classic hummus. So far I have tried a few variations including Beet Hummus and Spinach Hummus but this hummus with chia seeds is my recent favorite. I used Chiabia’s White Chia Seeds and homemade tahini in the recipe and I got my portion of health benefits from it.
I love cooking from scratch whether it is a simple dip like hummus. If I know I will be making hummus next day or week, I could soak the chickpeas in the night and cook them and store in the freezer. That way I always have a stock of cooked chickpeas or any other bean in the freezer ready to use up.
So whenever the girls would ask for some tasty snacks I love making hummus and serve them with vegetable sticks or potato wedges. We, adults, of course, love’em with falafels. Adding the chia seeds in hummus is a healthy way to incorporate them into your diet. So next time when you are making hummus don’t forget to throw in some chia seeds 🙂
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
A very healthy, tasty and addictive hummus made with chickpeas, tahini and chia seeds. This is perfect for spreading, dipping, salad dressing or even as a base sauce for any kind of pasta or any curry.
- 2 cups chickpeas, cooked or canned
- 3-4 garlic cloves
- 4 tablespoon tahini
- 2 tablespoon chiabia whole white chia seeds
- juice of one lemon
- salt and pepper to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika optional
- 1/4 cup olive oil, extra virgin
- coriander or parsley leaves to garnish, optional
Pulse all of the ingredients except coriander leaves in a food processor or good quality blender until smooth.
Add more or less reserved chickpea water as per desired consistency.
Adjust the seasonings. Serve immediately drizzled with some more whole white chia seeds, olive oil, paprika and coriander or parsley leaves.
If you are using canned chickpeas reserve some of the liquid to be used up while processing the hummus.
If you are using dry chickpeas, wash and soak them in enough after before cooking. This saves a lot of time and electricity.
Cook the chickpeas in pressure cooker or saucepan and reserve some liquid aka aqua faba to be used up later in vegan desserts.
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Disclosure: I was sent samples from Chiabia Seeds to try in recipes and not being told or paid to write the review. All opinions expressed are my own.