Italian Chickpea Spread

This easy to make hummus is from Short-Cut Vegan: Great Taste in No Time, on page 49.

If you are not a tahini fan (I am not a fan of it), hummus can be a disappointment. This has great flavor and pulls together in a matter of minutes, with a wonderful change in what you expect. Great on sandwiches too!

Italian Chickpea Spread


  • 15 ounce can chickpeas (garbanzo beans), organic, ΒΌ cup liquid reserved
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp Italian herb seasoning blend
  • Β½ tsp garlic, minced (1 clove)
  • Salt to taste


Add everything but salt to a high-speed blender, such as a Vita-Mix. Process on high until creamy (a shy minute) tamping as needed. Season to taste with salt.

Before serving drizzle a little more oil on top and sprinkle more herbs on top. Store tightly covered in the refrigerator.




  1. I like hummus, and homemade is great, but tahini is kinda pricey – so I really like this idea!

    • A bonus if you think of it that way πŸ˜‰ All told, even with cheating and using canned organic beans, I spent maybe $1.10 to make the whole batch!

  2. MMMMMMMM,..So easy to make & so verstaile to use too! πŸ˜‰

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