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)
Slow (soak & cook dried garbanzo beans)
- In a large bowl, combine 8 cups of cold water, the dried garbanzo beans and 2 tablespoons of salt.
- Let soak at least 12 hours, or overnight.
- 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.
- Return to a simmer, then reduce heat to medium and cook uncovered until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.
Slow & Fast
- 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
- Let sit for 1 minute to let all liquid drain.
- (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.
- Process for 3 minutes.
- Stop the processor and add 3/4 cups of tahini.
- Continue to process until the mixture has lightened and is very smooth, about 1 minute. Scrape the sides and bottom of the processor bowl with a rubber spatula.
- 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.
- Transfer the hummus to a shallow serving bowl and use a large spoon to make a swirled well in the center.
- Drizzle with olive oil, then top with the reserved 2 tablespoons chickpeas, parsley and paprika.
Recipe adapted from Milk Street Magazine.