Best hummus made from dried chickpeas - easy recipe (2024)

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You can easily make hummus yourself from dried chickpeas. It simply tastes much more aromatic than when using canned chickpeas. The color of the hummus alone becomes much more intense and the eye ultimately eats with it. The hummus itself is mixed in no time. Only the preparation and cooking of the chickpeas requires a little time. If you're in a hurry, you can of course always use canned chickpeas for my recipe.

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What exactly is hummus and where does it come from?

Hummus is oneoriental creamy pastemade from dried chickpeas, tahini (sesame paste), lemon juice, garlic and spices. It is often eaten asSnackorstartertogether with flatbread or pita. But you can also use it excellently asSpreaduse. For hummus exclusivelyherbal ingredientsused, that's why it is naturalvegan. Hummus is also available commercially, but no variety comes closehomemadeversion. That's how he iseasy and fastto prepare.

Hummus is comingfrom the Near Eastand is predominantly inIsrael, Lebanon and Syriato find. The term comes from theAraband simply means “Chick-pea". By the way, two versions are correct in German: You can use the specialty asthe hummusdescribe, but also asthe hummus.

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This is what you need for hummus made from dried chickpeas:

You can find the exact quantities below in the recipe card for printing and pinning.

Preparation of hummus from dried chickpeas

Preparation

Soak the dried chickpeas in plenty of water the day before. Cover them well with water as they will swell and increase in volume over time. The next day, cook them with a little baking soda for about 1.5 to 2 hours. The baking soda causes the chickpeas to become really soft. They should almost fall apart and the shell will start to come off. It's best to remove the shells from the chickpeas, the creamier your hummus will be. If you like it a little more crunchy, you can leave the peels on and puree them later. After cooking, drain the excess water and let the chickpeas cool.

preparation

Once the chickpeas have cooled, you can start making the hummus. Put the peas in a tall container if you are pureeing with a hand blender or in the container of a multi-chopper. Now peel the garlic and press it through a garlic press. Then squeeze half a lemon and add the juice to the other ingredients. Now add sesame paste (tahini), water, salt and cumin and then puree everything very finely for a few minutes.

Arrange the hummus in a bowl and garnish with a little olive oil, sesame, black cumin, paprika powder, cress or mint.

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What's special about hummus made from dried chickpeas?

Hummus made from dried chickpeas is much more flavorful than using canned chickpeas. The preparation takes longer due to the soaking and pre-cooking of the chickpeas, but the effort is worth it. For the original, dried chickpeas are also used in the Orient. The result of the best hummus is therefore more authentic.

To make the hummus delicious and creamy, make sure to cook the chickpeas until the shell comes off and they begin to fall apart. Remove the peel from them and then puree them. If you like it a little more crunchy, you can also puree the legumes with the peel on.

Storage and storage of hummus

Freshly prepared hummus is of the best quality, so I recommend eating it fresh if possible. If you still want to store it, you can store the hummus in an airtight container in the refrigerator for up to a week. Freezing hummus is also possible. Then it is best to pour it into a container that is suitable for the freezer. The hummus will last up to three months.

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Best hummus made from dried chickpeas

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Ingredients

For the hummus

To garnish

Instructions

Preparing the chickpeas

  • Just the day before150 g chickpeas*soak in cold water. They should be well covered with water as they will swell and roughly double in volume.

  • After the chickpeas have soaked overnight, cook them together the next day for about 1.5 to 2 hours1 tsp baking sodaso soft until the shell comes off and they begin to fall apart. Then let it cool down. The baking soda ensures that the chickpeas become really soft.

  • Remove the shell from the peas and now they are ready to be processed into the best hummus.

Prepare hummus

  • First2 cloves of garlicPeel and press through a garlic press. Place the garlic in a taller bowl or container if using an immersion blender. If you use a multi-chopper, put it in the corresponding container.

  • Then squeeze the lemon andJuice of ½ lemonadd to the garlic.

  • All remaining ingredients (50 g Sesampaste*,100 ml water,½ tsp cumin*,½ tsp salt*Now pour the pre-cooked chickpeas into your bowl or multi-chopper and puree them well for a few minutes until the mixture is nice and creamy.

  • If necessary, add a little more water if the hummus is too thick.

  • Now arrange the hummus in a decorative bowl and serve with it1 to 2 tbsp olive oil,some sesame*,some black cumin*,some paprika powder*,some cressor garnish with mint.

Remarks

If you like the hummus to be a little more crunchy, you can also puree the pre-cooked chickpeas with the peel on.

Alternatively, you can swap the dried chickpeas for canned chickpeas if you're in a hurry. The amount should then correspond to a medium can of chickpeas with a drained weight of approx. 260 g. Experience has shown that the aroma of the hummus will suffer somewhat.

Storage and shelf life:

In an airtight container in the refrigerator for up to 1 week, in a frost-proof container in the freezer for up to 3 months.

Nutritional Information

Serving:1 Portion|Calories:99 kcal|Carbohydrates:7.1 g|Protein:4.5 g|Fett:5.4 g

This information is a guideline and was calculated using a recipe calculator.

Are you interested in more spreads, dips, pesto & Co?

Then I have more delicious recipes for you here:

  • Mediterranean spread with tomatoes and olives
  • Simply make your own pumpkin pesto
  • Simply make wild garlic butter yourself
  • Best homemade herb butter
  • Avocado dip recipe – super creamy

I look forward to any feedback in the comments. Feel free to save my recipe tooPinterest.

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Best hummus made from dried chickpeas - easy recipe (2024)

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