Hummus – making hummus with dry chick peas

Hummus – making hummus with dry chick peas

I love hummus. Actually, the whole family loves the stuff and it thrills me that the kids enjoy it so much. They love getting hummus in their lunch for school along with some pita bread, or bread sticks.

Hummus is quite healthy since chick peas are low in calories and are a good source of protein and fibre. Olive oil is also one of the best oils you can use containing essential fatty acids and antioxidants. Making hummus at home is simple, far cheaper and allows you to control the ingredients.

I make hummus at least once a month for years. Each time I make it I use canned chick peas. I even posted the recipe for hummus here. I have often heard that using dry chick peas produces a far superior hummus; one that is creamier and tastier than that with the canned peas.  Using canned peas is just so much easier and does not require you to decide to make hummus the night before, so I have never gotten around to trying it.

Finally, I have tried hummus with the dry peas and everyone who told me it is the best way to make hummus is correct. I loved it and will likely make it this way more often.

The cumin and olive oil can be stirred into the hummus, but I prefer the flavour if it is drizzled on top. It also looks much more attractive plated this way.

4.8 from 5 reviews

Hummus – making hummus with dry chick peas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 4-6 cups
Ingredients
  • 2 cups dry chick peas
  • 2 tsp salt
  • 1 tsp baking soda
  • water
  • juice of half of a lemon
  • 3 tbsp tahini
  • 2-3 garlic cloves
  • ½ cup water (or more if needed)
  • ⅓ cup olive oil
  • 1 tbsp ground cumin
  • pita bread, crackers, etc.
Instructions
  1. Place the dry chick peas in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas. Let them soak overnight in the fridge.
  2. Drain the chick peas. Place them in a pot and fill with new water, the salt and baking soda.
  3. Bring the chick peas to a boil. Once the water is boiling, lower the heat so that it is a low boil. Cook the chick peas for an hour. They should soften so they can easily be smushed with your fingers.
  4. Drain the chick peas and let them cool until they come to room temperature.
  5. Using a food processor, pulse the chick peas, lemon, garlic cloves and tahini. While the food processor is running, slowly pour in the water. Check the texture and thickness of the hummus. If needed, add more water to desired consistency.
  6. When serving, scoop into a bowl and drizzle olive oil and sprinkle cumin on top of the hummus.
  7. Serve with pita bread, crackers, or veggies.

 

Pin It

30 comments

  1. Hi there – I’ve been reading this blog for a few months and have been inspired on quite a few fronts.

    While super, super excited to see a recipe on making hummus with dried chickpeas (going to make it this weekend – thanks!), I had to really pause on the cuisine classification. Greek? I don’t recall seeing it on a single menu or in people’s homes in Greece the three weeks I was there. In my humble opinion, hummus is absolutely not Greek!!

    Lebanese/Egyptian. Could call it N. African/Middle Eastern I guess. Wikipedia has a good page about it.

    • I am glad that you have been enjoying the site and I appreciate you commenting on this. It is interesting because for many years hummus for me all came through Greek cuisine. Each Greek restaurant I have/had been to has it on its menu. Also one of the first cook books I ever purchased was a Greek cookbook and it had a few recipes for hummus in it.

      I know that there are a number of dishes that are commonly shared by multiple regions and countries with certain countries claiming it as its own. After your comment I did a little reading and found it quite fascinating. About.com says this “Early Greek restaurateurs catering to local tastes outside Greece added hummus to the menu.” – so that answers why I have commonly seen it in Greek restaurants. It reminds me somewhat of Chicken Tikka in Great Britain. That dish, full of Indian flavours, is so popular in Britain that some call it a national dish.

      I changed the cuisine classification to Middle Eastern – I think that covers many countries that include it as a regular part of their culinary heritage.

      I hope you enjoy the recipe!

  2. My husband eats hummus on a regular basis. In fact, we make it every week … Gonna give your version a go :-)

  3. Yum, Steve. Fresh hummus is always such a snacking pleasure. I’ve not yet seen a recipe with baking soda – interesting addition. Always a pleasure dropping by. -V

  4. I don’t know how I missed this but this is the most beautiful photo and now all I want is hummus.

  5. made this recipe today in my vitamix blender…it is so very thick and paste like? any suggestions, if i add more water, i am afraid it will be too watered down.

    • hard to know since I cannot see the consistency. I would slowly add water to the hummus until it reaches the desired consistency. Hummus is paste like, but it should not be as thick as peanut butter. Definitely thinner consistency than that

  6. I dated a Jordanian guy for 4 years. His family all showed me how to make delicious hummus, so I never thought I needed a recipe. When I decided to try it from dry chickpeas instead of canned, I found your site. Literally, this is some of the best hummus I’ve tasted, second only to the time I visited Israel. Thanks for the recipe! :)

  7. I am making this right now for the second time. The first I used roasted garlic and it turned out phenomenal. This time, just traditional. I’m sure it will be as delicious as last time. Thanks Steve!

  8. no baking soda please! dry cheakpeas is the best.

  9. I made this last week for a Mediterranean tapas dinner party. A friend said it was the best hummus they have ever had, and I agree! I’ve been craving it ever since.

    I added a touch more garlic & cumin and some chili.

    Thanks for the great recipe!

  10. Why is baking soda used?

  11. aboout how much does this make, thanks

  12. Thanks Steve, I just used your recipe and I love it. You just cannot compare shop bought hummus to this.

    I omitted the baking soda and used the cooled water to the mix.

    Might find the previous users chickpeas where cooked a little too soft. The hour on a very slow boil without the baking soda was enough for me (I let the chickpeas and the water cool down together on the stove). Especially if using a powerful vitamix, it might be worth while trying the lowest speed.

  13. I cook my chickpeas in veggie broth then use the leftover cooking liquid to thin the hummus. When I take it to a party I garnish with some chopped cilantro and chopped calamari olives! I’ll try the baking soda next time, too. Thank you!

  14. Fabulous! Jst as good as my Lebanese relatives made! Really good with the flour Lebanese bread, carrots, dried pita chips or even pretzels. I ate then all and am stuffed! I bet the roasted garlic tames the flavor, which might get my husband to try or at least stop complaining about my breath! I love it. When I make my Lebanese garlic paste (tume) , I wait until he is on a business trip! Thanks for one of the best recipes ever. Also, I agree the photo is so inviting!

  15. Can i substitute the tahini for something else???

  16. First, thanks for the recipe!

    3 ideas I’m going to add to this (my chickpeas are currently boiling in the pot:

    1. I just read an idea where you keep the water the chickpeas were boiled in, and to use that in place of the plain water.
    2. Rinse the cooked chickpeas in cold water and make sure the skins are all off.
    3. Roast the garlic before adding it.

  17. Hummus means “chickpea” in arabic. It is a levantine arab dish that is often served in greek restaurants, tho. Just fyi.

  18. I’ve just made this hummus. My first time making homemade hummus. And it is gorgeous!!! Thanks for the recipe I’ll also be making this every month from now on :) I love hummus with a drizzle of hot peri peri sauce on top…how long will it last in the fridge? Apologies if you’ve mentioned this already. :)

    • For me, beans are fine for a whole week in the fridge. However, there will be official refrigerator times of about 3 days. The cool down period for the beans is the most dangerous, the faster you can cool them off, make the hummus, and then refrigerate, the safer things will be. If you boil the beans, cool them quick, and have good sanitation practices for all the ingredients, I don’t see why it wouldn’t be safe for 10 days in an airtight container. I say this because adding the small amount of acid(lemon juice) and the garlic, both add to the defence against foreign invaders. I think cumin is good for that as well.

      I actually use citric acid, since it’s always handy and I can get the acidity exactly where I want it. And I love garlic, so I’m not shy with it either. Any additional spices you may add, might also contribute additional defences, notably, cilantro/coriander(leaves or seeds), pepper, oregano, as examples you might add to hummus.

      I have never used recipes, but my hummus always turns out great, tasting along the way if needed. The amount of tahini is way way way too low for me on this recipe; the tahini is what turns hummus into a complete protein. So good luck, and with me, hummus doesn’t ever make it that long. Making eight cups worth today(that’s just the bean part), and thought I would do a search..

  19. Thanks for the recipe. I make a tahini-less version. Basically the same – without the expense of tahini. I also use the dry-bean method as I limit salt in my diet and the canned beans are pretty loaded with sodium. Much of that may be in the liquid – not sure. When I used canned beans I was adding the bean liquid anyway – thus the salt. I also use roasted garlic. I eat a lot of garlic! A quick trick for roasting garlic is to use a muffin tin. Cut the tops off the head – exposing the inner cloves, drizzle with EVO, cover the entire tin with foil, bake at 350 for one hour. Voila! The tin does not have to be full. Do as many heads as one desires. I am salivating as I write :-)

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: