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9 Comments

  1. 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! 🙂

  2. 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.






  3. 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

  4. 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.