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Hummus made from dried chickpeas

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.
Course Basics, Condiment, Dip
Cuisine Mediterranean, Vegan
Prep Time 5 minutes
Cook Time 45 minutes
Soaking Time 12 hours
Total Time 5 minutes
Servings 4 people
Calories 261kcal
Author Elephantastic Vegan




  • 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: 261kcal | Carbohydrates: 34g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 599mg | Potassium: 504mg | Fiber: 9g | Sugar: 6g | Vitamin A: 44IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 4mg