Hummus from Dried Chickpeas
Elevate your homemade hummus game with this authentic recipe for creamy, velvety-smooth Hummus from Dried Chickpeas. By starting with dried chickpeas and simmering them to perfection with a touch of baking soda, this recipe delivers unmatched flavor and texture that store-bought versions simply can't replicate. Blended with rich tahini, tangy fresh lemon juice, and aromatic garlic, this hummus achieves the perfect balance of savory and zesty. A drizzle of olive oil and a garnish of paprika or sumac take it to a new level of presentation, while optional fresh parsley adds a vibrant touch. Low in cost yet high in nutrition, this Mediterranean-inspired classic is perfect as a dip for pita bread and fresh veggies or as a spread for sandwiches. With its simple steps and wholesome ingredients, this hummus recipe is a must-try for anyone looking to master a healthy, homemade snack that’s miles above the rest.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup Dried chickpeas (garbanzo beans)
- 1 teaspoon Baking soda
- 0.5 cup Tahini (sesame paste)
- 0.25 cup Fresh lemon juice
- 2 cloves Garlic cloves, peeled
- 2 tablespoons Olive oil, plus extra for garnish
- 1 teaspoon Ground cumin
- 0.25 cup Water (for thinning)
- 1 teaspoon Salt
- 1 pinch Paprika or sumac (optional, for garnish)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
1. Place the dried chickpeas in a large bowl and cover them with at least 3 inches of water. Let them soak overnight (8-12 hours).
2. Drain the soaked chickpeas and rinse them thoroughly under cold water.
3. In a large pot, combine the chickpeas with 6 cups of water and the baking soda. Bring to a boil over high heat.
4. Reduce the heat and simmer the chickpeas for 60-90 minutes, or until they are very soft and the skins are beginning to fall off. Skim away any foam that forms during cooking.
5. Drain the cooked chickpeas, reserving about 1/4 cup of the cooking liquid. Rinse the chickpeas under cool water to remove excess foam or skins, if desired.
6. In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin, salt, and reserved cooking liquid.
7. Process the mixture for 2-3 minutes, stopping to scrape down the sides as needed, until the hummus is smooth and creamy. Add additional water, 1 tablespoon at a time, for a looser consistency if desired.
8. Taste and adjust seasoning with more lemon juice, salt, or garlic to your preference.
9. Transfer the hummus to a serving bowl and drizzle with olive oil. Garnish with paprika or sumac and fresh parsley, if desired.
10. Serve with pita bread, vegetables, or crackers. Enjoy!
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.1 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
