The Black Peppercorn Spicing up mealtime!
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.
- 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.
- 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.
- Drain the chick peas. Place them in a pot and fill with new water, the salt and baking soda.
- 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.
- Drain the chick peas and let them cool until they come to room temperature.
- 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.
- When serving, scoop into a bowl and drizzle olive oil and sprinkle cumin on top of the hummus.
- Serve with pita bread, crackers, or veggies.
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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!
My husband eats hummus on a regular basis. In fact, we make it every week … Gonna give your version a go
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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
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I don’t know how I missed this but this is the most beautiful photo and now all I want is hummus.
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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
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!
Thanks for commenting. I am so glad that you enjoyed this recipe and it was close to the hummus that you remember.
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!
no baking soda please! dry cheakpeas is the best.
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!
Thanks Maggie! So glad you guys enjoyed it. I am actually making it tonight for a work party for my wife.
Why is baking soda used?
Baking soda reduces the length of cooking time required and helps to soften the chick peas. It can be used with any dry bean.
aboout how much does this make, thanks
It makes 4-6 cups worth. Quite a lot actually