How To Make Hummus From Scratch Using Dried Chickpeas
Recipe Highlights
Silky smooth, balanced, light, and fluffy. Is that how you’d describe the hummus you’ve been eating?
If not, you haven’t made the best hummus yet. This is how to make hummus from scratch using dried chickpeas, and it’s the version I’ve made every week for years now.
It’s more involved than grabbing a tub off the fridge shelf. You need to soak the chickpeas the night before, and there’s a skin-removal step that takes a few minutes. But the difference is not subtle, and once you’ve had it, the tub doesn’t taste like much anymore.
Ingredients
Step by Step
Origins
Before we get into it, let’s clarify something. Hummus literally means “chickpeas” in Arabic. So if you say chickpea hummus, you’re saying “chickpea chickpea.”
This Middle Eastern dip is traditionally made fresh every morning and served as breakfast, as a snack, and alongside most meals for lunch and dinner. It’s far more than something to serve with carrots and celery sticks.
What changed for me
Even though I already had multiple recipes using hummus, a cooking series on Middle Eastern cuisine sent me back to refine my approach. I’d been making hummus at home for eight or nine years and it had been fine. I won’t make that version again.
Two things changed everything:
- I stopped eating it cold from the fridge. Hummus is meant to be eaten warm or at room temperature. The first time I ate it straight after cooking the chickpeas, the flavor was a different dish entirely.
- I stopped using canned chickpeas. Dried chickpeas cooked soft give you a completely different base.
Read more: 20+ Epic Vegan Chickpea Recipes For Every Occasion
Variations
- Extra nutty — increase the tahini to ½ cup.
- Roasted red pepper — blend chargrilled capsicums through half the batch for a sweeter, smokier version.
- Sun-dried tomato — a few pieces blended in gives you depth and color.
- Garlic and dill — dried dill plus a splash of pickle brine, with the salt pulled back slightly.
- For heat — cayenne, chili powder, or pickled jalapeños blended through.
- Curry hummus — a teaspoon of curry powder blended in at the end.
Try this: Want to make the quicker and easier version of hummus? Try my Warm Whole Chickpea Hummus (Musabbaha) recipe!
Storage
Fridge: Up to 5 days in an airtight container. Bring it back to room temperature before serving, or warm it gently in a pot over medium heat for around 10 minutes with a splash of water stirred through. It can also go in the microwave in 30-second intervals, stirring between each. The flavors come back to life either way.
Freezer: Up to 2–3 months. Use an airtight container and leave about an inch at the top, as it expands as it freezes. Defrost overnight in the fridge. It’ll come out thicker than it went in — stir in a little cold water to bring it back.
Topping ideas
Mine is topped simply: reserved chickpeas, cumin, sumac, olive oil. A few other directions worth trying:
- Roasted red peppers, cut into thin strips
- Za’atar
- Toasted pine nuts or slivered almonds
- Fresh parsley or cilantro
- Marinated chickpeas
- Roasted olives
- Caramelized or pickled onion
- Baked garlic cloves
- Lemon zest, or an extra squeeze of juice
What to serve with hummus
- In a wrap with falafels, or as a dip for falafel
- On toast with tofu scramble
- As part of a nourish bowl
- Alongside spiced roasted pumpkin with farro
- As breakfast with gherkins, olives, and bread
- With roasted vegetables, or on the side of a salad
- In a sandwich, burger, or toastie
- Tossed through pasta or noodles
Frequently asked questions
Why do you add baking soda to the cooking water?
It raises the pH of the water, which helps the chickpeas break down and makes the skins release. It’s the main reason this hummus comes out silky rather than grainy.
Do I really have to remove the skins?
Not strictly. Your hummus will still taste good with them in, and a high-speed blender like a Vitamix can get you most of the way there. But if you want it genuinely silky, take the few minutes. Ideally at least 80% of them should come off.
Can I use canned chickpeas?
Yes, though you won’t get the same result. See the recipe card notes for how to prepare them.
Can I use the cooking water instead of cold water?
I don’t recommend it here. Once the baking soda is in, that liquid isn’t the aquafaba you’d normally save, and it can be harder to digest. You may also notice a slightly soapy and bitter taste.
Why is my hummus bitter?
It’s almost always the tahini. Unhulled tahini is noticeably more bitter than hulled, and older tahini can turn too. Taste it on a spoon before it goes into the blender.
How to Make Hummus From Scratch Using Dried Chickpeas
- Prep Time: 10 minutes
- Soak Time: 12 hours
- Cook Time: 30 minutes
- Total Time: 12 hours 40 minutes
- Yield: 3 cups
Description
Silky smooth and creamy hummus that you’ll fall in love with. Great as a breakfast, a snack or accompaniment to your lunch or dinner. Perfect inside a wrap, as a dip, tossed through pasta or noodles, or in your favourite nourish bowl!
Ingredients
Equipment
- Bowl (for soaking)
- Medium saucepan, stainless steel or ceramic
- Slotted spoon
- Colander
- Small knife, for the garlic
- Lemon juicer
- Food processor or high-speed blender
- Spatula
For the chickpeas
- 1 cup + 2 tablespoons / 210g dried chickpeas
- 4 cups / 1 liter water, for soaking
- 5 cups / 1.25 liters water, for cooking
- ½ teaspoon baking soda (aka bicarb soda)
- 1½ teaspoons salt, divided
For the hummus
- ⅓ cup / 85g hulled tahini
- 2 cloves garlic, chopped
- ⅓ cup / 80ml fresh lemon juice
- ¼ teaspoon ground cumin (optional)
- ¼ cup / 60ml cold water, plus more as needed
To serve (optional)
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon ground cumin
- ½ teaspoon sumac
Instructions
- Soak the chickpeas: In a large bowl, cover the dried chickpeas with water (4 cups). Leave on your kitchen bench overnight.
- Cook the chickpeas: Drain the soaking water. Add the chickpeas to a medium saucepan with fresh water (5 cups), baking soda (½ teaspoon), and salt (½ teaspoon). Bring to a boil, then reduce to a simmer over medium heat and cook for 30–35 minutes, until very soft. To check, lift one out, run it under cold water, and squeeze it between your fingers. It should collapse easily.
- Remove the skins: Most of the skins will float to the surface as the chickpeas cook. Skim them off with a slotted spoon, top up with a little water, and skim again. Repeat until most are gone. For any stubborn ones, rub the chickpeas gently between your palms and the skins will slide off. Don’t skip this if you want silky hummus.
- Blend the chickpeas: Drain the chickpeas, setting a couple of tablespoons aside for the topping. Add the rest to your food processor and blend for about a minute, until you have a smooth, stiff paste.
- Add the remaining ingredients: Add the tahini (⅓ cup), garlic (2 cloves), lemon juice (⅓ cup), the remaining salt (1 teaspoon), and cumin (¼ teaspoon), if using. Blend on high for a few minutes, pausing to scrape down the sides.
- Loosen with cold water (optional): If the hummus is looking a little thick, with the processor running, pour in cold water (¼ cup) in one steady stream until the hummus is light and fluffy. Add more, a tablespoon at a time, if it’s still thick.
- Serve: Transfer to a bowl and spread out with the back of a spoon, creating a spiral or a well. Top with the reserved chickpeas, a generous drizzle of olive oil, and a sprinkle of cumin and sumac.
Notes
Dried chickpeas: If you don’t have time or can’t find dried chickpeas, you can use canned chickpeas instead. (Just note that you won’t get the same results.) Add the drained chickpeas to a pot with 5 cups / 1.25 litres of water and ½ a teaspoon of baking soda. Bring to a boil, then reduce to a gentle simmer and cook for around 15-20 minutes, until the chickpeas are super soft. From there, follow the rest of the instructions as per the recipe.
Tahini: Use hulled, not unhulled. Unhulled is too bitter for a classic hummus.
Use a non-reactive pot. Baking soda reacts with aluminum, which can discolor the chickpeas and give them a metallic taste. Stainless steel or ceramic is best.
Cooking Time: The cooking time will vary depending on how old the dried chickpeas are. The older they are, the longer they will take to cook. So please keep that in mind if they don’t look like mine at the cook time recommended above.
Food processor: A high-speed blender works well. An immersion blender will also do the job. Traditionally it’s made with a mortar and pestle, which gives you a thicker, coarser hummus.
Hummus is freezer-friendly. Simply add it to an airtight container – leaving about an inch of space at the top, as the hummus will expand as it freezes. It will be fine for around 2-3 months in your freezer. To defrost, pop it in your fridge overnight. You may get a thicker consistency, and can fix that with stirring in a bit of cold water. You can also store it in the fridge for up to 5 days.
Time poor? If you love the flavors of hummus but don’t have the time to make it, try my Warm Whole Chickpea Hummus (Musabbaha) recipe instead.
- Diet: Vegan
We add the cumin as we mix it in blender, also before serving we put a little paprika onto and olive oil heat in microwave to warm and eat immediately the warm hummus and olive oil is great. No sumac as son has tree nut allergies. We’ll be making this along with Kibbeh Balls this labor day weekend can’t wait.
I used 1 tsp salt instead of 1.5 tsp salt and will use less next time.
I also added 1/4 cup olive oil. I reserved the water from cooking the chickpeas and added to the food processor right at the end as needed to get the right consistency instead of cold water.
Great recipe, creamy and tasty 🙂
I think it’s worth noting that cooking chickpeas in a solution of water, salt and baking soda is not a good idea if the saucepan is made of aluminum. Baking soda, or bicarbonate of soda will react with the aluminum causing discoloration of the saucepan itself as well as the chickpeas and cooking water. Adding salt to the mixture makes things even worse. The chemical reaction creates sodium aluminate and will give the chickpeas a decidedly metallic taste as well as an undesirable color. So perhaps the recipe should specify that a stainless steel or ceramic vessel be used. One other quibble. Dried chickpeas typically come packaged in 1 lb. packages. Raising the quantity of dried chickpeas to 226 g. or 1/2 lb. makes more sense than calling for 210 g. of peas unless you don’t mind having 34 g. of dried chickpeas left over. I doubt that increasing the amount in the recipe would make much of a difference.
This has been our favourite hummus for the past year or so. Make it regularly with different variations, and it is a winner wherever we serve it.
Vitamix makes this smooth as silk with skins on.
Our current favourite variation is with additions of dried dill and a splash of pickle juice. Just reduce the salt a touch.
Thanks for sharing, Matt! I’m so glad you like it. Yes, a high-speed blender certainly helps 🙂
Super yum. The munchie fairies might come for this one. I added some chilli powder plus more of the seasonings (lemon, garlic, cumin) than what the recipe called for, according to my taste. It’s also my first time using sumac as a spice and I’m a fan. It might just be good to add sumac to the ingredients list so people can buy it ahead of time.
I had difficulty blending up the chickpeas in a nutribullet. I had to use way more water plus a little olive oil to make it work. Note to self, add tahini AFTER blending (as the recipe said!)…
All in all this is a great base recipe for you to do your own thing with.
I made this and was surprised how many skins came off of that small amount of beans. I blended them, instead of putting them in the food processor, which turned out great. After adding all of the ingredients and blending I removed half and added some roasted red peppers that I had made and blended them into the remaining half. Both were delicious and the smoothness was superb. The fresh garlic added a great flavor and just that bit of heat was great. When serving to make some variety I drizzled the plain with a Balsamic Vinegar Glaze and with the Roasted Red Pepper I sprinkled it with Smoked Paprika. All were quite fantastic. Going to try making some with Sun Dried Tomatoes also. Thank you for sharing this easy SMOOTH hummus recipe. I have already shared the recipe. Next going to try freeze drying it to see if I can make it instantly by just adding water and maybe a little olive oil.
EDIT:
Made your classic hummus recipe with out removing the skins. and then freeze dried it. It was fabulous. Reconstituted it and added in different add ins to change the flavors. It was very successful. It seemed the freeze drying softened the skins. Tried freeze dry them and without the skins, they were equally smooth. Once freeze dried we were able to make up just enough for one in just minutes. Came up with Garlic Dill, Roasted Red Pepper, Sweet Jalapeño and Balsamic Sundried Tomato Hummus. Thank you for sharing your recipe.
Fantastic Hummus Recipe! Have made many times. (I add extra garlic.) Brought to a party months ago and our hostess for a New Years Eve party asked me to bring it again tonight! Question: what do you think about cooking the rehydrated chickpeas without water (stirring constantly) for 5 minutes before boiling à la Ottelengi?
Hi Andy, I’m so sorry I didn’t reply sooner! So glad that you are your friends like the hummus. I haven’t tried it this way, but seems to be a little more involved? If you did try it, how did it go?
It was no better. It was much harder to get the skins to come loose so I won’t be doing it again!
Thanks for sharing, Andy!
I’m confused by the “rinse and repeat” I step 3. Do you mean just to repeat the rinsing or to repeat the entire step 3?
Hi Finn, it means to just repeat the rinsing step.
Why the bicarbonate of soda?
It raises the pH level of the water and helps the chickpeas break down, which is crucial for a silky smooth hummus.
Definitely a keeper recipe. Easy, and quick to cook with the salt and soda. I also add cayenne to the blender to give a kick. Thank you so much!
I made this hummus because we were throwing a party and some guests were on salt free diets. Store bought hummus and tinned chick peas with low salt content is difficult, if not impossible to find. This recipe resulted in a beautifully creamy hummus (using dried chick peas) and I was able to flavour it with and without salt. The addition of sumac and zatar was a great suggestion. I look forward to trying other variations over the holidays this year.
I highly recommend this recipe!
It’s worth the effort
Hi Angela, thank you for the lovely review! I’m glad you were able to cater for your guests and that you enjoyed it 🙂
AMAZING! Just made this and it was a hit. The only part that didn’t work out was removing the chickpea skins. They all stuck to the water and the chickpeas. I rinsed them well and blended them. Still came out silky smooth. I topped mine with some Za’zar spice, olive oil, and chopped olives.
This is so much better for you than store-bought.
Great recipe!
I’ve always found the bicarbonate of soda adds a slight bitter tang to hummus, so I prefer the ice cube method.
Whilst blending the chickpeas, throw in a single ice cube and that can help make a smoother consistency.
It won’t be as smooth as removing all the skins, but if like me you aren’t keen on the bicarb taste and like me, you don’t want to try and peel each pea manually, it’s a good substitute.
Clearly, you won’t want to add as much water if you try this trick.
The reason it smooths out the hummus is fairly obvious, as it gets smashed up into little pieces, those little pieces are whizzing around in the blender smashing into the chickpeas as it all mixes together, at least, I think that’s the reason!
Ok so I did make this today, soaked my dry chickpeas overnight. Then as per instructions I followed along with the salt and baking soda measured including the water. Now I even set a timer to cook them for 35 minutes. Yes some of the skins did come off then the rest I did pea by pea but will note they were not all soft and tender. So once I got all the skins off I did rinse them quckly with cold water and then put them in the pot added some water to cover and let go another 20 minutes this made them nice and soft and a few more skins did come off. Put them in my Vitamix and started will say I needed more than a tbsp of water to get it going but I add and tried pulsing nothing so I push every thing down and gave it a light swirl then again pulsed and added a bit more water, added all the ingredients as noted other than half a lemon did just a tad under 1/3 of cup so I just rolled with it. Living in Canada citrus is very difficult you have to either suck up getting an US produced or maybe your store has some imports I decided one lemon because I really wanted to make this. I did add more garlic and I don’t know if my tahini is hulled it just said 100 percent sesame seed and it is from Lebanon so all good. Well it is really lovely texture and will agree removing the skins makes a huge difference the color is this lovely golden yellow over all and it is smooth almost like whipped butter. So yes I absolutely agree removing the skins and putting in the time to do it is worth the end result. Thank you for sharing and hope to try adding some more ingredients in and making the hummus a filling in mini pita shells.
Such a good hummus recipe! I’m starting to be very aware of my salt intake and am experimenting with possibilities. Store-bought and canned chickpeas are no longer an option for me. This recipe was just what I was looking for. I halved the baking soda, omitted the salt, and then quadrupled and sautéed the whole garlic cloves to compensate. Wow ! ! ! The wonderful yellow color is worth it alone. I had a sense this would be good because the owner of the Lebanese deli where I bought the peas and tahini also recommended the baking soda. Thank you and greetings from the Sonoran Desert ! ! !
One small typo in the garlic section. It should says if you want to mellow out the lemon, add it to the lemon juice. It should say to add the garlic to the lemon juice.
Now that that’s out of the way, thank you for this recipe! I cooked my soaked chickpeas in the pressure cooker and then followed your recipe and added pickled jalapenos. 😋 Yum!!
Thank you for picking that up! All fixed now 🙂 Glad you enjoyed the recipe. Pressure cookers are the best!
I wish there was a faster and less labor intensive way to get all the hulls out. Any suggestions?
Also, I used my immersion blender to blend this…worked excellently!
I made this hummus today using your recipe and it was the the most beautiful, creamy, texturally pleasing and delicious hummus I have ever made. No Corrections, no changes. Just Perfect.
First time ever trying to make Hummus, figured I would do it completely from scratch & found this recipe. It was amazing, and not as complicated as thought it would be. Can’t wait to experiment with different herbs & spices, I followed this recipe & added sun dried tomatoes on top w/ extra virgin olive oil. Store bought Hummus will never quite satisfy me again!
Thank you – your advice on rinsing chickpeas and floating off the skins made a real difference. This is the most satisfying basic hummus recipe I tried, and I look forward to adapting it with various seasonings. Thanks for the advice on freezing it, too. I just did that with half my batch (I doubled your recipe to use a full bag of chickpeas).
This is going to be my new snack food, thanks
Glad you like it, Bob! It makes for a perfect snack 🙂
This is my favorite recipe for hummus. It comes out beautifully delicious and creamy. I have one question: you mentioned putting sumac on top as an optional ingredient. I have never used sumac before. How much do you recommend I sprinkle on top?
Thanks for a great recipe!
Hi Anita, so glad you love it! I would start with about ½ a teaspoon and see how you like it and add more if desired 🙂
Removing the skins really is a game changer! I’m finally making silky homemade hummus that surpasses the store-bought stuff we get (which my husband thought would only be possible by adding tons of oil – not true!). Really appreciate that you include the WHY behind all of the ingredients, instructions and notes. Very helpful!
This was my first time tackling this recipe here in Melbourne, Australia. The lemons are in season and the chickpeas are plentiful. So I decided to make a batch as I’m soo totally obsessed with hummus! I’m totally obsessed with this process and we loved the end result. We like our hummus on the creamier side so I used ice, 2-3 cubes, instead of the 1/4 cup of cold water that was suggested. The outcome was delicious as I topped it with olive oil, 1 roasted garlic and parsley and paired it with warm pita bread as well as a crudités platter. This recipe did not disappoint! 🙌🏼🤤❤️
I’m so glad you enjoyed it, Luisa! Your choice of toppings sounds delicious. Thanks for the review 🙂
I’m happy to hear you loved it, Carla! I’m glad you found the reason behind the recipe and ingredients useful. Thanks for sharing!
I have been trying different hummus recipes this summer, always starting with dried chickpeas and always removing the hulls. Yes it is labor intensive but with this recipe the easiest though not all floating to the top. Perhaps it was the cumin, I love cumin and used double what you suggested, but this is by far my favorite recipe. I will be using this one from now on, maybe experimenting a bit with different herbs and spices, such as fresh Rosemary. Thank you. It is delicious.
I’m so glad you liked it! And thanks for sharing 😊 Would you mind leaving a rating with your review next time? It really helps more people find this recipe. Thank you! x
I make about 2 to 3 times a week hummus from a tin. I wanted to make yours to see/taste the difference. It was very time consuming to get te skins off. About 10% floated to the top the rest I had to do with my fingers. For me not worth it. If you have any suggestions to speed the skins off am all yours otherwise will not make again from scratch.
Hi Maud, it’s disappointing to see a review purely based on the time it took, (even though I do mention that it is a little more labour intensive) and not the taste, which is what you said you wanted to compare the difference. Normally you should get more than the 10% come off when they’re cooked for long enough. Maybe yours needed a little longer? They also come off really easily when rubbing between your hands if they’re cooked for the right amount of time. Unfortunately, there’s no quicker way to do this process, so maybe this recipe isn’t for you.
Hi, can i cook the chickpeas using instant pot ?
You sure can! Just do it as for as long as you normally would with the added bicarb soda.
I loved the full experience of making from scratch, no food processor, just a dish and a jar to smash .., pestle ..
Important to remove skins.. I wanted to leave for their nutrition but a small skin fragment stuck to my throat and I was choking
So unfortunately I will try this time to remove as many as possible. I like not so smooth with a little more texture ! I used a little too much garlic so this time I will use exact recipe amount! I totally enjoyed it anyway it tried sharing and my son did not like it! I will continue to make this way for me! I ate it every day with my greens in the morning delicious breakfast, I’m GF SO THIS WAS TERRIFIC!
I’m so glad you enjoyed it, and thanks for sharing your tweaks 🙂
Hi! This hummus is delish! And so easy to make! I’ve only made hummus with canned chickpeas but using dried is definitely better! Thank you for a great recipe!
Your tip about skinning (de-husking) the chickpeas was perfect. I’ve tried to make hummus many times before but this one was the best – the creamiest and most delicious. A little time-consuming to do the skinning but worth the effort. Thank you.
Came out fantastic
I made made in quantity, and as having no bicarb and removed all the skins by hand. Result, a very smooth creamy humus 😁
My mom recently encouraged me to buy the bag of dried chickpeas and they are soooooo much better than the tinned ones! I cook them in my pressure cooker and they come out so buttery and creamy. I will make your hummus recipe for dinner and top it with some spiced ground beef and freshly made pita bread. Thank you!
Kick ass hummus! I added a dash of smoked paprika and cayenne pepper, and it was the best hummus I’ve ever had. Using dry beans is very worth it. I will not be buying hummus again.
The recipe is good, but I found the process of skin removal quite tedious. I’ll still use the recipe, but canned chickpeas, rinsed, with a dash of baking soda. Thanks for the recipe
I love this recipe! I make it at least 2 or 3 times a week. Cooking the beans are time consuming but it is so worth it. Sometimes I make it with curry powder. Yummy!
Thank you for the review! I think it’s worth it too 🙂 Great addition to so many things and a wonderful snack. I made a big batch this week as well. Might have to try it with curry powder next time.
This was great! Definitely making again. Wondering if there is a specific thawing method for the portion that I’m freezing.
Sorry for the late reply, Jenny. I would leave it in the fridge overnight. Happy cooking!
This hummus thaws perfectly! I will never stop making it this way! I rave about constantly! I’m may try to roast a red pepper and blend in as well. 😁
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❤️
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
The Hummas was a big hit at the party. They said it was better than what you buy at the store. 😍
Yay! So glad it was a hit 🙂 Thanks for sharing x
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.
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 🙂
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.
So happy you enjoyed it, Patrick! I’ve done that before too 😂 takes a while to do it in batches. Thanks for the review!
This is so delicious! Only my second time, making hummus, and first time with this recipe. It’s a keeper!
Great to hear! Thank you for the lovely review x
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.
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.
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.
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.
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!
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!
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!
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! 🙂
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!
I’m glad the tips took your hummus to the next level! Thank you for the review x
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.
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!
So glad you loved it, Yvette! Making hummus from dried beans does make it super luxurious and extra delicious! 🙂
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.
Great recipe. Made this using dried chick peas tastes simply amazing.
So glad you enjoyed it, Steve! Thank you for the review 🙂
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
1 cup is dried chickpeas is 195 grams. Hope that helps! I’ve updated the recipe with the measurements for 1 cup + 2 tbsp.
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.
Sounds like you’re all over it with some great flavour combinations! Thanks for sharing 🙂