Dip - Hummus recipes from dried chickpeas

Author: Jessie Arce

How to make hummus from scratch with simple methods and 6 wholesome ingredients. Perfect inside a wrap, as a dip, tossed through pasta or noodles, or in your favourite nourish bowl!

How to Make Hummus From Scratch
How to Make Hummus From Scratch Using Dried Chickpeas
The Best Hummus made with dried chickpeas
How to Make (The Best) Hummus
Is hummus better with dried or canned chickpeas?
Do I need to boil chickpeas for hummus?
Do dried chickpeas need soaking?
How do you use dried chickpeas?

How to Make Hummus From Scratch

How to make hummus from scratch with simple methods and 6 wholesome ingredients. Creamy, garlicky, hearty, and big in flavor! Customizable, easy to make, and a classic recipe to have on hand!
Provided by: Minimalist Baker
Total time: 135 minutes
Cook time: 60 minutes
Prep time: 75 minutes
Yields: 6 servings
Cuisine: Gluten-Free,Mediterranean-Inspired,Middle Eastern-Inspired,Vegan
Number of ingredients: 13

Ingredients:

1 cup chickpeas* ((uncooked / dry))
1 strip kombu ((seaweed for improved digestion // optional))
1/4 tsp baking soda ((for creamier texture // optional))
3 cloves garlic ((crushed + skins removed))
1/3 cup tahini
2 Tbsp lemon juice
3/4 tsp sea salt
1 Tbsp olive oil ((if avoiding oil, sub water or more lemon juice))
1 Dash garlic powder ((optional))
1/4 cup fresh herbs ((such as cilantro, parsley, or basil // optional))
Pita chips
Cucumber
Red bell pepper

Nutrition:

How to cook:

Add (uncooked) chickpeas to a large pot and cover with 2 inches water. Bring to a boil over high heat and boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour. This is a quick method. Alternatively, soak overnight or at least 6 hours in cool water.
Drain and rinse chickpeas and add back to the pot. Cover with 2 inches water and add kombu (optional) for improved digestibility and baking soda (optional) for creamier texture (a reader tip!).
Bring to a boil. Then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Remove kombu and discard. Drain. NOTE: You can optionally remove the skins from the beans at this point for creamier texture, but we don't have the patience for that.
Add cooked chickpeas to a food processor or high-speed blender (a blender will get creamier texture!) along with garlic, tahini, lemon juice, sea salt, and olive oil (or water). Blend until creamy and smooth, scraping down sides as needed.
At this point, you can add garlic powder and herbs (optional). Blend and taste. Adjust flavor as needed, adding more salt for saltiness, lemon juice for acidity, garlic for “zing,” tahini for nuttiness, or fresh herbs for color and herbal flavor.
If the hummus is quite thick, add water (or additional oil) to thin until a creamy dip has formed. Enjoy as is with vegetables, pita, or crackers. Leftovers will keep stored in the refrigerator up to 1 week (not freezer friendly — best when fresh).

Notes: Easy Homemade Hummus, Prefer to cook your chickpeas rather than use canned? Just soak a cup of dry chickpeas overnight in at least a quart of

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How to Make Hummus from Dried Chickpeas

How to Make Hummus from Dried ChickpeasEasy Homemade Hummus RecipeINGREDIENTS:2
Duration: 2:07

How to Cook Dried Chickpeas

How to Cook Dried Chickpeas - Easy Hummus Recipe Today, we're gonna show you how to Duration: 4:38

How to Make Hummus From Dried Chickpeas

to get comfortable with when making hummus are dried chickpeas. Make hummus from Duration: 3:15

How to Make Hummus From Scratch Using Dried Chickpeas

Silky smooth and creamy hummus that you'll fall in love with. Great as a breakfast, a snack or accompaniment to your lunch or dinner. Perfect inside a wrap, as a dip, tossed through pasta or noodles, or in your favourite nourish bowl!
Provided by: Maša Ofei
Total time: 760 minutes
Cook time: 30 minutes
Prep time: 730 minutes
Yields: 3 servings
Number of ingredients: 7

Ingredients:

1 cup + 2 tablespoons / 210g dried chickpeas *
½ teaspoon bicarb soda
1½ teaspoon salt
⅓ cup / 85g hulled tahini
2 cloves garlic, chopped
⅓ cup / 80ml fresh lemon juice
¼ teaspoon cumin powder (optional)

How to cook:

In a bowl, add the dried chickpeas and 4 cups / 1 litre of water. Leave on your kitchen bench to soak overnight.
Once the chickpeas have been rehydrated, drain the water they have been soaking in and add them to a medium saucepan with 5 cups / 1.25 litres of fresh water, with the bicarb soda and ½ teaspoon of the salt.
Bring the chickpeas to a boil, then reduce to a simmer on medium heat and cook for 30-35 minutes until they’re super soft. To check, take one out, and if you can easily squeeze it between your fingers, they’re ready. (Please run the chickpea under cold water before trying this; otherwise, you may burn yourself). Most of the skins from the chickpeas will float to the top, and you can typically just collect them by scooping them from the top of the water. Rinse and repeat until you get most of the skins. Please don’t skip this step if you want creamy hummus!
Add the drained chickpeas to your food processor* (leaving a couple of tablespoons aside for the topping) and blend until you get a smooth paste. This should take about a minute.
If you find that your hummus is a little too thick, pour in cold water (around ¼ cup / 60ml) in one steady stream while the food processor is on. Add in the tahini, garlic, lemon juice, salt and cumin powder (if using). Blend on high for a few minutes, occasionally pausing to scrape down the sides.
Transfer to a bowl and spread out with the back of a spoon creating small waves or a spiral. Top with the chickpeas you saved earlier, drizzle a generous amount of olive oil, sprinkle with some cumin powder and sumac.

Notes: How to Make Hummus From Dried Chickpeas, to get comfortable with when making hummus are dried chickpeas. Make hummus from Duration: 3:15

The Best Hummus made with dried chickpeas

Say Hello to your new favorite Hummus recipe made from dried chickpeas. Recipe yields 1 1/2 cups.
Provided by: Elephantastic Vegan
Total time: 5 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Mediterranean,Vegan
Number of ingredients: 9

Ingredients:

1 cup dried chickpeas ((or 2 cups (220g) soaked and cooked chickpeas))
3 tablespoons lemon juice
3 tablespoon tahini
1 teaspoon salt ((more to taste))
1/2 cup water ((add more if it's too thick))
1 garlic clove
1 teaspoon olive oil
1 teaspoon chopped parsley
1/8 teaspoon sumac

Nutrition:

How to cook:

Soak the chickpeas in enough water (2-3x the amount) overnight. The next day, drain and rinse.
Cook the chickpeas in an instant pot (beans setting) or simmer them for 45-60 minutes. Then drain and rinse.
Add the cooked chickpeas, 1 garlic clove, tahini, salt, lemon juice, and water into a blender. Blend until smooth. You might have to scrape down the sides or add more water. Then let it chill in the fridge until cold.
Top with olive oil, chopped parsley, and sumac! Enjoy!

Notes: Best Hummus Recipe (Made in 3 Minutes), Ingredients ; 2 (15-ounce cans) chickpeas, drained with liquid reserved ; ⅓ cup chickpea liquid, or more, as needed ; ½ cup tahini ; ¼ cup olive

How to Make (The Best) Hummus

Ever wondered how to make hummus the RIGHT way? After you try this easy method, you'll never go back to store-bought again. Plus it's naturally gluten-free, oil-free, vegan, and healthy!
Provided by: Caitlin Shoemaker
Total time: 56 minutes
Cook time: 16 minutes
Prep time: 40 minutes
Yields: 3 servings
Number of ingredients: 8

Ingredients:

12 oz dried Chickpeas (about 2 cups), soaked in water overnight
1 tsp Baking Soda
3-5 cloves of Garlic
Juice of 1 Lemon
1 1/2 tsp Kosher Salt
1/4 -3/4 cup Tahini (based on preference)
1 cup Ice Cold Water*, divided
Optional Toppings: Olive Oil, Cumin, Smoked Paprika, Za’atar, etc.

How to cook:

Soak Your Chickpeas
in water for 12-24 hours, then drain and rinse them.
Cook The Chickpeas
with 3-5 cloves of raw Garlic (according to preference) and the Baking Soda (this softens them and makes them easier to peel).
STOVETOP
Add the Chickpeas, Garlic, and Baking Soda to a large pot and cover with water. Bring to a boil and cook for 40 – 120 minutes, until the beans are tender.
Peel the Chickpeas.
Drain and rinse the cooked beans, until no bubbles remain. Set the cooked cloves of Garlic aside and peel the Chickpeas. The skins should slide off quite easily when you gently “pinch” each bean. Discard the Chickpea “skins” once finished.
Make a Chickpea Puree
by adding 3 cups of the peeled Chickpeas and cooked Garlic to the Food Processor, then seal it shut. Mix the Lemon Juice and Salt together in a small bowl until the Salt dissolves, then slowly pour this mixture into the Food Processor while it is running to puree the Chickpeas until they are smooth.
Add Tahini and Water
Add in 1/4 cup of Tahini to the Food Processor, then seal it and add in 1/3 cup of Ice Cold Water while it is running. Let the Food Processor run for 4-5 minutes, to help make the hummus fluffy and smooth. Add in extra Tahini and Water in 1/4 cup increments, if you would like your spread to be thicker or have a higher fat content (and be creamier).
Serve
with the remaining peeled Chickpeas and any toppings of your choice. Leftovers will keep well in a sealed container in the fridge for up to 5 days.

Notes: How to make perfect hummus | Middle Eastern food and drink, Drain the chickpeas, rinse well and put in a large pan. Cover with cold water and add the rest of the bicarb. Bring to the boil,