We were craving a new dip to go with fresh veggies and crackers, and this came together beautifully! I had a bunch of chives in the fridge and wanted to create something creamy and bright without using tahini. My husband is allergic to tahini, so I’ve been working on different kinds of hummus for him — and this one might be our favorite yet.
I always cook my own chickpeas from scratch — it makes a big difference in flavor and texture. You can find my easy method for cooking chickpeas in the Instant Pot here.
This recipe is packed with flavor but still mild enough for the kids (especially when I skip the garlic). The sunflower seeds give it that nutty richness, and the chives make it feel fresh and herby. It’s a fun twist on classic hummus that’s perfect for snack boards, wraps, or sandwich spreads!
Creamy Chive Hummus (No Tahini!)
Ingredients
- 2 Lemons, juiced about ¼ cup
- 1 garlic clove -kids like it without but I LOVE it
- 1½ cups cooked chickpeas see how to cook yours in the notes
- 1 bunch fresh chives 0.66 oz package
- 1 tsp cumin
- salt and pepper to taste
- ¼ cup sunflower seeds
- ¼ cup avocado oil
Instructions
- Add all ingredients to a high-speed blender (like a Vitamix).
- Blend starting on a low speed, then increase to high until smooth and creamy.
- If the hummus is too thick, slowly add a bit of warm water until desired consistency is reached.
- Taste and adjust seasoning if needed.
