How to Make Hummus with Dried Chickpeas
Learn how to make hummus with dried chickpeas for the silkiest, creamiest dip that's better than store-bought. Soaked chickpeas are cooked until exceptionally soft with baking soda, then blended with tahini, lemon, garlic, and cold water into a pale, fluffy hummus.
Equipment
- Large bowl
- Colander
- Medium saucepan
- Slotted spoon
- Food processor
- Measuring cups and spoons
- Shallow serving bowl
Ingredients
For Soaking
- 1 cup plus 2 tablespoons dried chickpeas about 210 g; picked over and rinsed
- 4 cups water for soaking
For Cooking
- 5 cups fresh water for cooking
- ½ teaspoon baking soda
- ½ teaspoon salt
For Blending
- cooked chickpeas reserve 1 to 2 tablespoons for garnish
- ⅓ cup hulled tahini about 85 g
- ⅓ cup fresh lemon juice about 80 ml
- 2 cloves garlic chopped
- 1 teaspoon salt
- ¼ teaspoon ground cumin optional
- ¼ cup cold water about 60 ml, plus more as needed
For Serving
- 2 tablespoons extra-virgin olive oil
- 1 pinch ground cumin and/or sumac for garnish
- 1 to 2 tablespoons reserved cooked chickpeas for garnish
Instructions
- Pick through the dried chickpeas, discarding any stones, debris, or discolored beans. Rinse well under cold water.
- Place the chickpeas in a large bowl and cover with 4 cups of water. Soak at room temperature for 8 to 12 hours, or overnight. Drain and rinse with fresh water.
- Transfer the soaked chickpeas to a medium stainless-steel or ceramic saucepan. Add 5 cups fresh water, the baking soda, and 1/2 teaspoon salt. Bring to a boil, then reduce to a steady simmer.
- Cook for 30 to 35 minutes, skimming off foam and loose skins as needed and adding hot water if the pot becomes dry. The chickpeas are ready when they collapse easily when pressed between your fingers.
- Drain the chickpeas, reserving 1 to 2 tablespoons for garnish. For an extra-silky hummus, gently rub the warm chickpeas in a bowl of water to loosen skins and skim away the skins.
- Add the drained chickpeas to a food processor and process alone for about 1 minute, until they form a smooth, stiff paste.
- Add the tahini, lemon juice, chopped garlic, 1 teaspoon salt, and cumin, if using. Process on high for 3 to 5 minutes, stopping to scrape down the sides as needed.
- With the processor running, slowly stream in the cold water. Blend until the hummus is pale, fluffy, and creamy. Add additional cold water, 1 tablespoon at a time, if needed, then taste and adjust the salt, lemon juice, or tahini.
- Spoon the hummus into a shallow serving bowl and use the back of a spoon to make a swirl and well in the center. Garnish with the reserved chickpeas, olive oil, and a pinch of cumin or sumac. Serve warm or at room temperature.
Notes
For the smoothest texture, cook the chickpeas until softer than you think they need to be; undercooked chickpeas are the usual reason for grainy hummus. Use cold water rather than cooking liquid while blending for a pale, fluffy finish. If the hummus tastes bitter, check that the tahini is fresh and hulled.
For a quicker version, boil dried chickpeas for 5 minutes, cover, and let stand for 1 hour before draining and cooking as directed. You can also use two 15-ounce cans of chickpeas: drain them, simmer in fresh water for about 20 minutes until very soft, then blend using the same method.
Store hummus in an airtight container in the refrigerator for up to 5 days, or freeze for 2 to 3 months with 1 inch of headspace. Thaw overnight and stir in a little cold water or olive oil to loosen before serving. Try variations with roasted red pepper, harissa, pesto, parsley, or cilantro.