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30 Comments

  1. This was delicious! Better than any store bought hummus. Made it with the dried chickpeas and will definitely always make it this way. Made it again for a party I’m going to tonight. Can’t wait to hear the comments. Do Not leave out the Sumac. I feel that is the highlight on the hummus. SUMAC❤️






    1. So happy you loved it, Patty! I agree, this is far better than any store bought hummus 😉 Would love to hear what people at the party thought of it x

  2. Just a tip… save the water from cooking the chickpeas (called aquafaba) and add that instead of plain water. This will make the hummus much lighter and smoother. You can also use it as a vegan egg substitute.

    1. The only issue is once you add the bicarb soda to cook the chickpeas the aquafaba won’t be any good to use. It’s also not ideal for those that suffer from bloating or gas, but I like where your thinking is going 🙂

  3. Great recipe. Pulling out the skins makes a huge difference, as does dried chickpeas. I made it as written but, in anticipation of greatness, doubled the recipe. Greed is bad. It worked but would have been easier to process if I hadn’t.
    Very tasty, smooth, fresh and inexpensive. A winner.






    1. So happy you enjoyed it, Patrick! I’ve done that before too 😂 takes a while to do it in batches. Thanks for the review!

  4. This is so delicious! Only my second time, making hummus, and first time with this recipe. It’s a keeper!






  5. Delicious! Made it as described with using raw chickpeas. Yes, the process of soaking, boiling, and simmering takes time. I gave it an hour and 30 minutes. Removing the skins is a meditative process but woth it. I did add the 1/4 c water as described; helpful. I’d make it again.






  6. I really enjoyed this hummus, it has a great creamy texture and good flavor. I made it according to the recipe but left out the garlic as my partner is very sensitive to it. I’ll definitely make this again.






    1. That’s great Jennifer! I’m glad you loved it and thank you for the review 🙂 Since creating this recipe my hummus expectations have gone through the roof haha. So now I only eat homemade.

  7. Thanks for the great recipe. I never use canned beans because I don’t like the high sodium, lugging home all the water that comes with canned products, paying the extra cost, or recycling the cans. But I wasn’t sure I could achieve creamy hummus with dry beans. Your recipe worked. I did skip the dehulling step, but it was still creamy enough for me.






  8. This is by far the BEST from scratch hummus recipe I have tried and LOVED! Quick question…the aquafab..because it has baking soda in it from cooking the chickpeas..can it still be used for baking and other uses? Thanks!






    1. Yay! This is music to my ears (well, eyes), thank you for your lovely review, Christina 🙂 That’s a great question. I haven’t personally tried it, but I worry that it may not work for whipping as you do need to start with pure aquafaba to ensure it whips well. If you want to just use it for baking (without whipping), it should be fine to use with baking soda. It can also depend on the recipe you want to use it in. Hope that helps!

  9. 10/10. Wonderfully creamy. I enjoy the nuttiness, so I added 1/2 cup of tahini instead if 1/3 cup. Will make again for sure. Restaurant quality recipe!

    1. Thank you for the wonderful review, and I’m so happy to hear you liked it! Next time, would you mind leaving a rating alongside your review? Thanks again! 🙂

  10. Delicious recipe! I’ve never used canned chick peas myself, because there’s no way of getting rid of the (to me) unpleasant taste of the brine.
    So I’ve made humus from dried chick peas before, but your recipe has some great tips that indeed gives it an amazing creamy texture. I love it!
    My son and I like a little less tangy flavor, so I added some raw honey to make it just perfect for our taste buds. Thank you!






  11. It takes a while to prepare but this was my first time. I’m assuming it gets easier the more batches you make. It’s a good recipe and I will keep it as my regular. But I think I might reduce the salt just a smidge.






  12. I began soaking of garbanzo’s yesterday, an made today.granted it’s takes longer, but well worth it, an love hummus. An wow what a difference, between canned, an dried garbanzo beans! It’s almost gone already! Definitely, will do this from now on. I made, I thought enough to freeze, but guess not, I did triple the amount of beans an other ingredients, because, had 24 oz. bag of main ingredient..
    Thank you for a wonderful recipe made from scratch!






    1. So glad you loved it, Yvette! Making hummus from dried beans does make it super luxurious and extra delicious! 🙂

  13. I searched for a recipe I thought sounded good and found this one.
    I am very happy with the taste of this but I can’t show a picture because we ate all of it.
    I still need to work on removing the shell from the chickpea in some easier way.
    Thank you for the recipe.






  14. How much is a ‘cup’ in grams please? As cups come in all different sizes I find these measurements don’t work for me. Thanks

  15. Wonderful, oil-free recipe! We have followed a version of this recipe for years now. We keep hummus around 24/7 and have several varieties including Jalapeño, Lemon and Cilantro, Sun-Dried Tomato, Chipotle, Kalamata Olive, Roasted Garlic, Artichoke, Eggplant (that one’s a little tricky), and Crushed Red Pepper. Great way to get your legumes in.