Ingredients for Hummus From Dried Chickpeas
- Dried Garbanzo Beans
- 1/2 cup tahini (or 1/2 cup peanut butter for a budget-friendly alternative)
- Lemon Juice
- Olive Oil
- Garlic Cloves
- Salt
- Ground Cumin
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How to Make Hummus From Dried Chickpeas
- Rinse 1 cup of dried chickpeas thoroughly and soak them in water for at least 8 hours or overnight.
- Drain and rinse the soaked chickpeas.
- In a large pot, cover the chickpeas with fresh water by about 2 inches. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until very tender.
- Drain the chickpeas, reserving about 1/2 cup of the cooking liquid.
- Let the chickpeas cool slightly.
- Combine the chickpeas, tahini (or peanut butter), lemon juice, olive oil, minced garlic, cumin, salt, and pepper in a food processor or blender.
- Process until completely smooth, adding reserved chickpea liquid as needed to reach your desired consistency. Start with a tablespoon at a time.
- Taste and adjust seasonings as needed.
- Transfer the hummus to an airtight container. For best flavor, let it sit in the refrigerator for at least 2 hours (or preferably overnight).
- Serve with pita bread, vegetables, or crackers. Store leftovers in the refrigerator for up to a week, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
151 g
Sugar
106g
Fat
84g
Carbs
59g
