Best 5 Hummus From Dried Chickpeas Recipes

EASY CANNED CHICKPEA HUMMUS

Steps:

• Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
• Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
• Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

HUMMUS FROM DRIED CHICKPEAS

Steps:

• Bring chickpeas to boiling then simmer about 1/2 hour until tender.
• Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
• Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
• Mix the batches together in a large bowl.
• Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
• Pack in freezer containers of an appropriate size for your household.
• Tip -- This makes a nice hostess gift when attractively packaged.
• Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.

HUMMUS FOR REAL

Steps:

• Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
• To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
• Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

CHICKPEA FLOUR *BESAN* HUMMUS

Steps:

• Pour 1/2 cup of water in 1 2 quart sauce pan.
• Add all the ingredients except the garbanzo bean flour.
• Whisk in the garbanzo bean flour to make a paste.
• Whisk in slowly the remaining water.
• Bring to a boil over medium heat, stirring occasionally.
• Continue stirring and simmer for 3 minutes.
• Remove from heat, cover and cool.
• Use as a sandwich spread or as a dip.
• Note: quantities of lemon juice, salt and garlic can be adjusted to preference.

HUMMUS FROM 'JERUSALEM'

Steps:

• Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
• The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
• Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
• Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.