Herb Allium Hummus

lots of herbs and all the varieties of the Allium (onion) family make this hummus irresistible

Servings 4


  • 1 leek
  • 1/2 red onion
  • 2 cans chickpeas
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 3 tsp olive oil
  • 1 clove garlic
  • 1/4 cup cilantro
  • 1 lemon
  • 2 tbsp reserved chickpea liquid
  • 2 tbsp pickled onions
  • 1 egg


  1. Preheat the oven to 350 degrees. 

  2. Drain and reserve 2-4 tbsp of the liquid from the two cans of of chickpeas

  3. Pat dry and remove the skins.

  4. Separate out 3/4 a cup of chickpeas. Drizzle with 1 tsp of olive oil, salt and pepper and place on a baking sheet. Bake in the oven for 35-40 minutes until crispy

  5. Using a mandolin, thinly slice a red onion. Clean and chop the leek into 1/2 inch pieces. 

  6. Add 2 tsps of olive oil to a large skillet. Add the leeks and red onions to the skillet and cook for 8 minutes. 

  7. Reserve a 2 tbsp  of cooked leeks and set aside. 

  8. Add the remaining chickpeas to a blender. Add the onions, leeks, tahini, olive oil, garlic, cilantro and juice from one lemon. 

  9. Blend on high until combined. Add in tbsp of the chickpea liquid one tablespoon at a time until the hummus is smooth. 

  10. Add the hummus onto a plate. 

  11. Add the pickled onions, made ahead of time. 

  12. Add the reserved leeks and the crispy chickpeas from the oven. 

  13. Cook the 6 minute egg. Boil a pot of water. Add the egg and cook for 6 and a half minute. Immediately add the egg to an ice bath for 2 minutes.  Let the egg cool and peel the egg. 

  14. Add the egg on top of the hummus and cut in half. 

  15. Serve with pita and raw veggies.