Store bought hummus doesn’t hold a candle to homemade. And once you make it yourself, you’ll never pay $5 for that little container again.
Hummus made from dried garbanzo beans (chickpeas) is really worth the time to soak and cook beans. But, we often don‘t think about making hummus until we are preparing dinner. This is where canned beans really come in handy!
If you are making from dried beans, it is traditional to process straight after cooking the beans and serve warm.
Oh, and one last thing: there is no garlic in this recipe (since it is not traditional to put garlic in hummus).
1/2 lb dried garbanzo beans (chickpeas) (try to find the small ones)
2 15.5 cans garbanzo beans
2 TBSP + 1 tsp kosher salt
1/2 tsp baking soda
3/4 cup tahini
Juice of 1 lemon
1-2 TBSP extra virgin olive oil
1/2 tsp paprika (optional)
1 TBSP fresh parsley, chopped (optional)
In a large bowl, combine 8 cups of cold water, the dried garbanzo beans and 2 tablespoons of salt.
In a large stockpot over high, bring 10 cups of water and the baking soda to a boil.
Drain the soaked chickpeas and add to the pot.
Set a mesh strainer over a large bowl and drain the cooked or canned chickpeas into it.
Reserve ¾ cup of the chickpea water / juice from the can.
(If using canned garbanzo beans, rinse with cold water).
Set aside 2 TBSP of garbanzo beans.
Place the rest of garbanzo beans in food processor. Add 1 tsp salt.
Stop the processor and add 3/4 cups of tahini.
With the machine running, add the ¾ cup of cooking or canned liquid and the lemon juice. Process until combined.
Taste and season with salt.
Drizzle with olive oil, then top with the reserved 2 tablespoons chickpeas, parsley and paprika.
Recipe adapted from Milk Street Magazine.