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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. Β 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 10 reviews
Hummus - making hummus with dry chick peas
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 4-6 cups
  • 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.
  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.

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  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. 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 πŸ™‚

  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! πŸ™‚

  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?

    • Baking soda reduces the length of cooking time required and helps to soften the chick peas. It can be used with any dry bean.

      • Anytime I soak beans/peas/legumes I always add a generous amount of baking soda to the first bowl of soaking water. It not only helps with softening them, it helps to minimize any…ahem…gas or bloating problems. Just be sure to rinse well before cooking or using in recipes or it will be too salty.

        I adore your recipes and site, Steve! Thank you for sharing.

  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???

    • unfortunately there is nothing that matches the flavor. But I have just omitted it on times when I was out of tahini and it tastes ok.

    • When I don’t have tahini in the house I have used some sesame oil. Gives the toasted sesame flavor… and it’s less expensive too.

      • A normal price for tahini in a 32oz glass jar is $6.99. The only places you’ll get it at this price is in: middle eastern stores, Indian food stores, small middle eastern restaurants that have a small grocery section, a small chain grocery store that is in an area with a lot of Eastern Europeans/Greek/middle easterners. This is what I have noticed to be true from the east coast, Midwest, and the South, in the US.

  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 πŸ™‚ 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. πŸ™‚

    • 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 πŸ™‚

  20. Oh my (sighs) I feel as though my innocence has been taken away.

    This is delicious


    Makes our families hommus addiction all the more affordable

  21. I made this today and it was incredible. My canned chickpea supply was low, and my dried ones were getting old and super dried up, so hummus seemed like the best way to use them quickly. There weren’t many left, so I ended up halving this recipe. I didn’t have tahini, so I just omitted it, and added about 4 more cloves of garlic. I love garlic, and am currently coming down with a common cold, so I’m eating as much raw fresh garlic as I can. This does that perfectly. I made some pitas and have been eating it all night! Thanks for the recipe and take care!

  22. Delicious and ridiculously easy. I am throwing away all of my old hummus recipes.

  23. Thanks for this. I had a bag of dried chickpeas on hand and had never made hummus with other than canned, and figured I might as well give it a go. I now have a huge bowl of hummus chilling in the fridge and it is the best I’ve made so far in terms of consistency and fresh flavor. This may be my go-to version from now on. Thanks!

  24. Instead of cooking for an hour we can also pressure cook chick pea for 5 whistles. If you are soaking it overnight you don’t have to add baking soda.

  25. The baking soda is used primarily so the skins come loose and you can easily remove them. The skins are tough and not easily digested, even blitzed. So tend to give people chronic bloat or gas as a result.

    On that unsavoury note baking soda is not essential and many dont like the taste as it tends to linger, but it’s a good idea to peel the chick peas anyway. If you rapidly cool them after boiling in icy water the skins are not that difficult to remove without baking soda, they become slippery and slide off in your finget tips. Leave the unpeeled ones in the icy water as you work putting the peeled ones in another bowl ready for use. It takes awhile but gives you time to think and meditate on lifes simple treasures like Hummus.

    I found adding a half a tespoon or so of ground cumin to the mix itself gives a nice taste while sprinkling paprika powder and olive oil on the finished product, colour and taste.

    There are so many slight differences in how to make this around the world, its wonderful to experiment with all the endless flavours on this basic.

    A very nice alternative I tried from Israel after boiling and peeling is to lightly smoke the chickpeas in wood chips. This gives a wonderful depth of flavour and is easily achieved in a home kitchen or outside on your barbecue…….Sometimes I mix cayene pepper and paprika as a final sprinkle this lifts it a notch for the spicy lovers, myself included.

    The first time I had hummus was in Greece, for breakfast with a lovely fresh warm bread and I’ve been hooked ever since. Tahini sauce alone is also used across the Middle East with meat dishes epsecialy grilled lamb and is also absolutely delicious.

    Why was here? Oh yes how long to boil the soaked chickpeas, I forget little details like this. Its remarkable how many different opinions you get on this alone. Mine have just started boiling, as they’re the organic ones and smaller I will go for 40-50 minutes testing as I go. I also want to hand peel so don’t want them too mushy. Thanks for the basics refresher.

    Another question is how long does humus keep? I just made a big batch that was absolutely fine for four weeks! Others will say no longer than a week. So who knows Im still alive and it was as fresh tasting as ever. Just keep the main batch seperate and sealed in a cold fridge and dish out into bowls your daily dose with a clean spoon. This will prevent contamination. But dont take my word for it cause I honestly don’t realy know, maybe I used enough lemons and oil to preserve it for ever LOL……

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