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Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Hummus is such a versatile dip; pair it with matzah or veggies for a quick protein hit. In this hummus, the chickpeas are sautéed with onions to create a deeper flavor. (If you want to skip that step, the hummus will still be delicious. Just omit the onion and blend the rest of the ingredients together.) My sister Shaindy is allergic to sesame, so my hummus never has techinah in it. No one misses it in this recipe!
3 tablespoons olive oil, divided
1 small onion, diced
1 (15.5-ounce) can Glicks Chickpeas
1 tablespoon lemon juice
2 teaspoons Heaven & Earth Coconut Aminos (soy sauce alternative)
1 clove garlic (or 1 cube Gefen Frozen Garlic)
1/4–1/2 teaspoon salt
2–3 tablespoons water
In a pan, heat one tablespoon oil. Sauté onions on low heat for about 10 minutes, until lightly browned.
While the onions sauté, drain the chickpeas, then rinse and pat dry. Add chickpeas to the pan and sauté five minutes, until browned.
In a blender, combine sautéed onions and chickpeas with remaining two tablespoons oil, lemon juice, coconut aminos, garlic, salt, and two tablespoons water. If the hummus is too thick, add one more tablespoon water.
Photography by Chay Berger
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