As far as I’m concerned, the only way to make hummus is with dried chick peas. Not the canned ones, although admittedly it is easier to use canned but you don’t get the same texture.
Making hummus with dried chick peas is time consuming. So, you want to plan ahead when making hummus this way. Give yourself a couple of days at least or just use canned.
When making hummus with the dried chick peas you may as well make a bunch of it and then freeze some for a later time. As it does freeze quite well and makes it easier for future hummus endeavours.
- 3 cups of dried chick peas – after rehydration will turn into about 7 cups
Then for every 19 oz. can or 2 cups & 3 oz. of rehydrated chick peas you will need the following :
- 3 tbsps of tahini – and don’t use peanut butter , peanut butter bad in hummus
- Three cloves of garlic – minced
- One tsp of salt
- 1 tsp of ground black pepper
- Two tsps of ground cumin
- 1 tbsp of ground coriander
- 1/4 cup of lemon juice
- 1/2 cup of extra virgin olive oil
First thing you want to do is put the chick peas in a large bowl or pot and cover with water. You want to add double the water to chick peas. Now just pop this in the fridge overnight. Problem with leaving them out at room temperature overnight is that by morning they will start to smell sour, especially if it’s warm in your house.
Next day, drain the water from the chick peas and give them a rinse. Now put them in a large pot and cover with water. Again, you will want to add double the water to chick peas.
Bring the chick peas to a boil on high heat, then reduce the heat to medium- low and let simmer for about 3 hours.
The peas are done when you take one out of the pot and it smashes easily with the back of a spoon.
Drain the peas and rinse with cold water. You can place them in the fridge for a few hours to cool completely.
Time to make the hummus!
In a food processor, add 19 oz. of chick peas and all the ingredients listed in the recipe section. Now give this a good whiz. You may need to scrape down the sides and repeat whizzing until everything is relatively smooth. If it seems too thick add more olive oil until you get the right consistency. Give it a taste and adjust the seasonings as you see fit.
Now, scrape out the food processor of newly created hummus into a container and put into the fridge covered until you are ready to serve. Hummus will be better the next day once all the flavours have had a chance to get happy 😃 Serve with warm pita bread!
If you’re using the rehydrated chick peas, repeat the above steps until all the peas are used up. Should be about three batches.
Pairs well with a light white wine like Pinot Grigio!
Remember to cook with love in your heart – the food will taste better ❤️
If you try this recipe and want to share please put your comments in the section below. Thanks!