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Hummus with Warm Chickpeas

  • 1-283g container of Sabra Classic Hummus
  • 1-500g can of chickpeas
  • ¼ cup of water
  • 1 egg, hard boiled to garnish
  • Pine nuts, toasted to garnish

Special Equipment: broad, shallow plate or platter


  1. Let Sabra Classic Hummus come to room temperature and place in a medium bowl (approx. 30 minutes).
  2. Strain and rinse chickpeas with cold water.
  3. Place chickpeas in small saucepan and add water.  
  4. Cook on low heat with lid on until chickpeas are hot.
  5. Strain water and place cooked chickpeas in bowl.



  1. Vigorously whip hummus with a wooden spoon or sturdy rubber spatula for 1-2 minutes. Hummus will incorporate air and look light and fluffy.
  2. Place hummus in the center of a broad, shallow plate or platter.
  3. Insert back of wooden spoon into the middle of hummus and turn bowl to create a center well.
  4. Place warm garnishes in center of hummus.
  5. Decorate with paprika, chopped parsley and extra virgin olive oil. 


Serve with warm Pita Bread.

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