“Listen up, dip lovers…. today we’re diving into the wonderful world of Homemade Hummus with Dried Chickpeas, because let’s face it, everyone needs a reliable hummus recipe in their portfolio.
For the past few years, I’ve been riding the Hummus train, experimenting with various recipes with little success, until I stumbled upon a few different methods ultimately leading me to create my own hummus signature version. And I think you’re going to love it.
And let me tell you that I’ve just about tried every kind of way to make this super dip. I’ve used
- canned chickpeas v’s dry chickpeas,
- olive oil and no olive oil,
- raw garlic v’s with no garlic v’s cooked garlic
and to tell you the truth some of those hummus recipes tasted kinda awful. (or maybe it was me!).
Word of warning though….some of the tips I share below do require a little bit of extra time, but if you’re looking for that authentic hummus recipe you won’t regret it.
Get ready to whip up a batch of this, fluffy, and creamy deliciousness that’ll have you licking the bowl clean. Trust me, it’s that good!”
If you are like me and love healthy appetizers you might also like our Easy Cashew and Basil Dip…best ever and our yummy Crunchy Air Fryer Tortilla Chips too.
Why You’ll Love This Homemade Hummus Recipe
Know what you’re eating -You might be thinking why go to all the effort and cook your chickpeas (also known as garbanzo beans) when you can buy them ready to go in a can? I’m hearing you. After reading how they grow and harvest chickpeas I wasn’t sure what kind of pesticides were in the beans so I thought the best way to make my own hummus was buy organic dried chickpeas from the wholefoods store.
Preservative free – Obviously some of the ingredients that I found in a store-bought hummus was preservatives 202. It’s not something that I really want to consume, so making hummus from scratch allows me to control what goes into it and also me.
Going all out with the gadgets -It’s super light and when you use a blender (like the one you make smoothies in), and the iced water it will make a huge difference and an exceptional creamy hummus.
Recipe Ingredients
Dried Chickpeas – dried and if you can get organic (pesticide free). We get ours from our local whole foods store.
Tahini Paste – this is a paste that is made from sesame seeds. You can purchase from wholefoods and grocery stores easily.
Lemon Juice – 2-3 tablespoons of fresh lemon juice give this dip an amazing zing.
Garlic – 2 small cloves….or a couple more if you like. ( wouldn’t use garlic powder for this recipe)
Ice Water – makes for an exceptional fluffier and creamy texture especially when popped into a blender.
Salt & Pepper– use whatever amount you like. I do love salt flakes and freshly ground black pepper.
Cumin – Only a little but makes all the difference
Baking Soda – this helps to soften the chickpeas and make the skins easier to remove.
Olive Oil – optional but a drizzle on top of the hummus at the end is lovely. Our recipe doesn’t have olive oil in it but if you like feel free to add it in.
Ingredient Notes
Tahini – use the hulled tahini as it’s less bitter than the un-hulled version. I used to buy brands that would separate in the jar and leave the paste at the bottom and an oily layer on top. Be sure to give it a good mix before using.
Iced water – this is a key to a fluffy hummus. Have a glass of cold water with ice cubes in it ready to go when you start processing your hummus.
How to make Homemade Hummus with Dried Chickpeas STEP BY STEP
How to cook dried chickpeas
- Pop your dried chickpeas in a bowl and cover with water and soak for 24 hours. If you feel the need you can change the water during that time if you like.
- Rinse your chickpeas well and place in a medium saucepan.
- Cover with water and bring to the boil.
- Add your garlic, a little baking soda and bring to the boil. Simmer until cooked. This may take between 45 mins and 90 mins or more till you get soft chickpeas. Strain and set aside.
Making the Hummus
STEP 1. Pour the lemon juice and tahini into the food processor and combine.
STEP 2. This step is optional but if you have time remove the chickpea skins. It’s a process but will make a huge difference in the texture. You can do it a few different ways.
- Squeeze the cooked chickpeas between your fingers
- Rub between a paper towel or tea towel.
- Rub between your fingers under running water.
STEP 3. Add the cooked chickpeas and garlic, olive oil, cumin and blitz for a few seconds. Then add a little iced water a bit at a time and keep blending for a couple more minutes until you’re happy with the texture.
Recipe Tips
To make this hummus super creamy transfer to a blender and add a little more iced water, lemon juice or olive oil.
Storage
Keep your hummus in an airtight container or cover your serving bowl with cling wrap in the fridge.
Your homemade hummus should last around 5 days in the fridge. (if it last that long).
How to Serve the perfect hummus
It’s best to serve your hummus at room temperature. If you think its yummy when you make it wait till you serve it the next day.
Additions and Substitutions
Add some roasted peppers into the falafel mix if you like.
Sprinkle with fresh herbs and paprika
FAQ
How much does 1 cup of dried chickpeas make?
When cooked the dried chickpeas make around two and half cups of cooked chickpeas.
Can I make this hummus recipe with canned chick peas?
Yes. Jus make sure that you use drained chickpeas.
What can I serve with hummus?
The list is kind of endless.
- Traditionally hummus is served with falafels and tabbouleh.
- Serve with fresh cut veggies on a platter
- Pita chips and flat breads
- Roasted veggies
- Nourish bowls or Buddha bowls.
- On a charcuterie board.
- Kebabs
- Instead of butter on sour dough bread topped with avocado
- On a plate of salad
- Black olives
Need some more ideas for healthy salads?
Grab your free 12 Summer Salads with 7 Ingredients or Less eBook here.
Rate this recipe!
I hope you love this Homemade Hummus with Dried Chickpeas recipe. If you make it, be sure to leave a star rating so I know how you liked it! ⭐
Recipe Card
Homemade Hummus with Dried Chickpeas, because let’s face it, everyone needs a reliable hummus recipe in their portfolio.
- 1 cup dried chickpeas or 1 x 400 gm can
- ½ tsp bicarb soda
- 2 garlic cloves small
- ¼ cup stirred tahini
- 3 tabs lemon juice
- ½ tsp ground cumin
- ½ tsp salt or more according to taste
- ground black pepper
- 3-5 tabs iced water
- 2 tabs (optional) olive oil feel free to add or omit
-
Pop chickpeas in a bowl and cover with water and set aside for 24 hours. (tip out and refresh with new water if you like during the soaking stage but optional).
-
The next day strain the chickpeas and pop into a pot on the stove, cover with water, add the 2 cloves of garlic and 1/2 tsp of bicarb and bring to the boil. Reduce heat to a simmer and cook until tender and strain. (this could take 1-1:45 mins)
-
If you want an extra special smooth hummus take the time to remove the skins from the chick peas. Totally up to you.
-
Into your food processor add the tahini and lemon juice and blitz for around a minute to combined well.
-
Add the chickpeas, cooked garlic, cumin, olive oil salt, and pepper and blitz for 30 seconds. Then add a few tablespoons of iced water, blitz again for 30 seconds. Keep adding the water until you are happy with the consistency. (usually between 3-5 tablespoons).
-
Keep blitzing for 30 second intervals, taste to see if you need more water, salt etc and until you are happy with the texture and it's not too grainy. If you like extra virgin olive oil in your recipe you can add a tablespoon or two.
-
Once you are happy with the result pop into a serving bowl and drizzle with a little olive oil and a little sprinkle of paprika if you like.
Recent Comments