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The Best Hummus made with dried chickpeas

This is the best Hummus made with dried chickpeas! It’s super creamy and fluffy. Serve it with crackers, flatbread, or with veggie sticks!

Hummus made from dried chickpeas

I don’t want to brag too much, but among my friends, I am known for making a mean hummus. This is my basic version without any fancy add-ins (I will include links to more hummus recipes below!).

It’s made from dried chickpeas! So it’s time to break them out of the pantry. It’s a bit more work than using canned chickpeas but it’s so worth it! If you really, really, don’t want to use dried chickpeas but canned ones instead, you can skip the first two steps.

Obviously, every vegetarian and vegan food blog needs its own, very special hummus recipe, and this is mine. I LOVE serving this hummus with homemade crackers, flatbread, or veggie sticks. You can bring it to any party, potluck, or BBQ. There is a good reason why hummus is the #1 thing vegans bring to any gathering.

Hummus allows so many variances like mixing in some cilantro or dried tomatoes, roasted paprika, olives, beets, or roasted pumpkin,… The possibilities for giving it a new twist each time are endless :)

Making the chickpea spread couldn’t be any easier. Once you have soaked and cooked the chickpeas, throw all the ingredients together in your blender and blend until smooth. And ready is your Hummus – perfect for dipping, for spreading on bread slices, or whatever you have planned.

This Hummus is part of my holy trifecta of Middle Eastern foods, which I am obsessed with right now: Falafel, this Hummus, and Flatbread. Everything is made from scratch and is the perfect meal for hot summer days.

Crispy Fried Falafel, Hummus and Flatbread

How to make Hummus with dried chickpeas

You can find the whole recipe in the box below but I want to talk about the key ingredients first and show you the process with step-by-step photos.

The ingredients

You will need:

  • dried chickpeas (soaked, then cooked until soft)
  • lemon juice (fresh!)
  • salt
  • tahini (is sesame paste)
  • garlic clove (doesn’t have to be huge)
  • water

I topped it with

  • olive oil
  • fresh parsley
  • sumac (it’s a citrusy spice)

The basic steps

Hummus made from dried chickpeas
Top it with olive oil, fresh parsley, and sumac.

Hummus FAQ

Can I used canned chickpeas instead?

Yes, skip steps 1 & 2. Use 2 cups (220g) drained and rinsed chickpeas. Start with a little less salt and add more to taste.

How long can I store it?

You can keep it in the fridge for 3-4 days.

More Hummus Recipes

Love it? Rate it!

I hope you will enjoy this Hummus as much as I do! Let me know if you give it a try!

And don’t forget to rate the recipe if you like it, this helps other users figure out if it’s worth making! 

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Cheers, Bianca

Hummus made from dried chickpeas

The Best Hummus made with dried chickpeas

Elephantastic Vegan
Say Hello to your new favorite Hummus recipe made from dried chickpeas.
Recipe yields 1 1/2 cups.
4.41 from 10 votes
Prep Time 5 minutes
Cook Time 45 minutes
Soaking Time 12 hours
Total Time 5 minutes
Course Basics, Condiment, Dip
Cuisine Mediterranean, Vegan
Servings 4 people
Calories 261 kcal




  • 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


  • 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!


Calories: 261kcalCarbohydrates: 34gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 599mgPotassium: 504mgFiber: 9gSugar: 6gVitamin A: 44IUVitamin C: 7mgCalcium: 72mgIron: 4mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Saturday 21st of October 2017


This looks very delicious <3

I don't like hummus, but i think i should give it another chance!


Sunday 22nd of October 2017

Thank you, Franzi! I think you should give it another chance too :)


Saturday 23rd of September 2017

i really love hummus :)

if you work with chickpeas you should definitely use the water they are stored in (also works if you use the cooking water when using dry beans) and make aquafaba - it takes some practice to figure it out (or at least a good recipe) but it works... eventually ;)


Monday 25th of September 2017

Great tip, Lauretta! I only have one aquafaba recipe on the blog: Minty Cotton Candy Ice Cream and it's without doubt the most risky one because working with aquafaba is so tricky. I actually tried to make macaroons once and it was a catastrophe. Since then I haven't dared to use aquafaba in baked goods, but I should give it another try soon :)

Natalie | Feasting on Fruit

Tuesday 19th of September 2017

The classic. But styled so beautifully and part- perfectly! Between this and all your yummy homemade crackers you have the from scratch snacking game covered :)


Monday 25th of September 2017

Thank you so much, Natalie! It's so super cliché - vegans and hummus - but I can't help myself. Hummus is truly the best :D


Saturday 14th of November 2015

How long does this keep in the fridge? And if I use dry chickpea, I should soak and then boil them first, right? Thanks :)


Saturday 14th of November 2015

I'd say a week and it definitely helps if you store it with a thin layer of olive oil on top. You definitely want to boil the dried chickpeas first, they should be as soft as possible for the hummus. :)

Natalie @ Feasting on Fruit

Monday 29th of June 2015

I do agree, every vegan blog needs a hummus recipe...I gotta get on that :) But I love the special Bianca touches you have in this recipe like the lime instead of lemon and the parsley! Gorgeous food styling too <3


Monday 29th of June 2015

I think every vegan has her/his own signature hummus recipe, so I had to share mine too! :) Thank you so much Natalie! That's so kind of you!