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. I was very happy to learn how to make hummus with dry chick peas.

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.

If you are wanting to try so new kinds of hummus, check out these few varieties of hummus:

Hummus - making hummus with dry chick peas

4.70 out of 5
53 reviews
Making hummus with dry chick peas instead of canned. A traditional recipe with olive oil, ground cumin and tahini. This recipe is creamy and delicious, 
Prep Time: 12 hours
Cook Time: 1 hour
Total Time: 13 hours
Servings: 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
  • 1/2 cup water (or more if needed)
  • 1/3 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.


Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

4.70 from 53 votes (7 ratings without comment)

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Recipe Rating


  • 5 stars
    What could I substitute for chick peas?

    • Reply
  • 5 stars
    This is a regular staple for us! So easy, so cheap, so much better than store bought hummus.

    • Reply
  • 5 stars
    Let’s just say I won’t be buying it from the supermarket anymore

    • Reply
  • I’m making this recipe and realize I didn’t measure out two cups, I just threw the whole bag of dried beans in the bowl to soak overnight. What would you say is the measurement in cups of the soaked beans? Just trying to balance the ingredieent measurements. Thanks!

    • Reply
    • Hmm – I have not measured the change in cups once soaked. Sorry I can’t help there.

    • A 1 pound bag yields 2.5 cups, so the recipe is nearly identical. A touch more EVOO and seasoning. That’s it.

      • Reply
  • 5 stars
    Thank you, amazing homous. Recipie well communicated 😀

    • Reply
  • 5 stars
    perfect so much better than supermarket bought can I freeze this?

    • Reply
    • I wouldn’t freeze prepared hummus, but as the cooking takes the longest, freezing cooked chickpeas is fine. If you like to remove the skins, it’s best to do all that work before freezing. Finally, freeze some of the cooking liquid too, for all sorts of uses.

      If you add any source of salt, citric acid, ascorbic acid, acetic acid, or even garlic, hummus should be good for seven days in a sealed glass container that stays in the fridge. In the rare event hummus lasted that long, I have never had an issue, but day zero pillowy hummus is the most heavenly.

      • Reply
  • Do you take the skin off the garbanzo beans after soaking them?

    • Reply
    • It’s a lot of work that’s not essential for making hummus. More skins means less liquid to thin it out. It’s dietary fiber that your intestinal flora will be happy to receive, and I don’t believe it’s a cause of flatulence.

      • Reply
  • 5 stars
    i just wonder what actual measurement is a cup ?,ive kinda guessed and all turned out well but i need to know the actual measurement of a cup…Thankyou

    • Reply
    • Hi. When you purchase a set of measurements cups (the ones with handles that nestle), the biggest one is usually a cup. You use these to measure dry ingredients. And you use a clear one (glass or plastic) measure wet ingredients. Measuring spoons are used for wet and dry ingredients.
      Hope that helps.

      • Reply
  • Hi thanks for the recipe…. But how do I store it

    • Reply
    • 5 stars
      Do you take the skin off the garbanzo beans after soaking them?

      • Reply

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