Hummus from Dried Chickpeas (Smoother Than Store-Bought)

Starting from dried chickpeas takes planning, but the result is noticeably lighter and smoother than most tubs. The secrets are cooking the chickpeas until very soft and whipping the tahini with lemon and ice water before the chickpeas go in.

One batch of dried chickpeas makes plenty, so freeze the extra cooked chickpeas for next time.

Hummus from Dried Chickpeas (Smoother Than Store-Bought)

Starting from dried chickpeas takes planning, but the result is noticeably lighter and smoother than most tubs. The secrets are cooking the chickpeas until very soft and whipping the tahini with lemon and ice water before the chickpeas go in.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1 cup organic dried chickpeas soaked overnight in plenty of water
• 1 tsp baking soda divided
• 1/2 cup tahini well stirred
• 1/4 cup lemon juice plus more to taste
• 1 clove garlic
• 1 tsp fine sea salt
• 1/2 tsp ground cumin optional
• 4-6 tbsp ice water
• olive oil and paprika for serving

Method

 

1. Soak the chickpeas overnight in a large bowl of water with 1/2 teaspoon of baking soda. They will roughly double in size.
2. Drain and rinse. Put them in a pot with fresh water to cover by 2 inches and the remaining 1/2 teaspoon of baking soda. Bring to a boil, skim off any foam, and simmer for 45–60 minutes, until they are very soft and crush easily between your fingers.
3. Drain the chickpeas (save some cooking liquid) and let them cool slightly.
4. In a food processor, blend the lemon juice, garlic and salt; let it sit for a few minutes to mellow the garlic. Add the tahini and blend; it will thicken. With the motor running, add ice water a tablespoon at a time until pale and creamy.
5. Add the warm chickpeas and cumin and process for 2–3 minutes, scraping the sides, until very smooth. Thin with more ice water or cooking liquid if needed. Taste and adjust lemon and salt.
6. Spread in a shallow bowl, drizzle with olive oil, and dust with paprika.

Notes

• Overcooked chickpeas are a good thing here. Very soft chickpeas make the smoothest hummus.
• The baking soda helps soften the skins, so there's no need to peel them one by one.

Meal prep and storage

Refrigerate in a covered container for up to 5 days. Cooked chickpeas freeze well in their liquid for up to 3 months.

Substitutions and variations

• Short on time: use two 15-oz cans of chickpeas, rinsed and simmered for 15 minutes with 1/2 teaspoon of baking soda.
• Top with roasted red peppers or pine nuts.

FAQ

Why is my hummus grainy?

The chickpeas weren't cooked long enough. They should be mushy, not just tender.

Can I make it without tahini?

You can blend chickpeas with olive oil and lemon, but it won't taste like classic hummus.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.