Hummus from Dried Chickpeas

Total Time
Prep 15 mins
Cook 30 mins

When I was on WIC I had dried chickpeas rather than canned so I had to adapt the hummus recipe. This basic recipe can be varied by adding black olives, roasted garlic, red peppers, or other ingredients -- just look at the packaged hummus in the deli for inspiration. You can even substitute peanut butter for the more expensive, and sometimes difficult to find, tahini for a budget-friendly variation with a different flavor that some people prefer. It makes a big batch that can be frozen in handy quanities. Best made the day before, but I can never keep my family out of it that long.

Ingredients Nutrition


  1. Bring chickpeas to boiling then simmer about 1/2 hour until tender.
  2. Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
  3. Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
  4. Mix the batches together in a large bowl.
  5. Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
  6. Pack in freezer containers of an appropriate size for your household.
  7. Tip -- This makes a nice hostess gift when attractively packaged.
  8. Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.


Most Helpful

If you want any flavor in this hummus you will need to add a lot more spice than what the recipe calls for, and to really make it pop out splash in a few tablespoons of vinegar (I used white wine vinegar). Without vinegar it was pretty bland. I also added sriracha for some kick. Just keep tasting it and adding flavor until it meets your expectations.

spiznasm April 28, 2012

This was gr8! I added more tahini, garlic AND cumin. I made it for my daughter who has Celiac disease (gluten intolerance) and she loved it. I took it to work with pita crisps and three people asked for the recipe. thanks so much!

juliemc44 January 30, 2012

I love the taste of this. Delicious!

Cleatuslives April 20, 2011

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