This is the best Hummus made with dried chickpeas! It’s super creamy and fluffy. Serve it with crackers, flatbread, or with veggie sticks!
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.
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.
You will need:
- dried chickpeas (soaked, then cooked until soft)
- lemon juice (fresh!)
- tahini (is sesame paste)
- garlic clove (doesn’t have to be huge)
I topped it with
- olive oil
- fresh parsley
- sumac (it’s a citrusy spice)
The basic steps
Yes, skip steps 1 & 2. Use 2 cups (220g) drained and rinsed chickpeas. Start with a little less salt and add more to taste.
You can keep it in the fridge for 3-4 days.
More Hummus Recipes
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I hope you will enjoy this Hummus as much as I do! Let me know if you give it a try!
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The Best Hummus made with dried chickpeas
- 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!