Hummus Recipe

I realize the world has not been holding its breath waiting for me to share my recipe for hummus.

But it does seem like the world, or at least a portion of its inhabitants, could use a friendly reminder about homemade hummus: how good it is, how easy, and how cheap, too.

Just out of curiosity, I’ve calculated the approximate cost of my hummus, which I make from dried chickpeas, and with organic ingredients, and I’ve worked out that it costs me under 2€ to produce the generous batch below. I’m not counting my time (maybe fifteen minutes of active work all in all), nor the electricity needed to cook the chickpeas on the stove and purée the hummus in the blender, but it adds up to roughly 3€/kg ($2/lb).

If you consume as much hummus as Natalie Portman and I do, it is worth calculating what that delicious habit is costing you.

Now, if you buy it at the supermarket, where it is most definitely not organic and a few non-pantry items creep uninvited into the ingredients list, it costs 13.50€/kg ($9/lb). And if you were to get it fresh from the Middle-Eastern deli in my neighborhood, because you have friends coming over for the apéro and you happen to be walking past the shop, you may pay up to — insert gasp here — 18.70€/kg ($12.50/lb). That’s over six times what it costs to make your own.

Your mileage may vary, and perhaps you live near a provider who sells an excellent hummus for less than that, but if you consume as much hummus as Natalie and I do, it is worth calculating what that delicious habit is costing you.

Naturally, the obstacle for most would-be hummus makers is the pre-soaking of the dried chickpeas, the long cooking time of legumes, yada yada yada.

To that I say: pshaw. 1- Just a few hours’ soaking is enough for chickpeas — I sometimes go as low as five or six and that’s plenty; 2- consider getting a pressure cooker and slash down the cooking time significantly; and 3- cooked chickpeas freeze perfectly, especially if they’re intended for puréed preparations such as this one, so make a double or triple batch and store the extra in the freezer for hummus-in-a-pinch later.

I’ve read here and there that some cooks peel their chickpeas for hummus, as in disrobe every single cooked chickpea from its translucent outer skin. This is a testament to their angelic meticulosity, I’m sure, and it is said to yield a smoother texture, but it robs you of some of the nutrients and fiber, too, so I’ve never bothered.

To conclude, I will note that I once tried making raw hummus, for which you soak the chickpeas, let them sprout for a few days, and then blend them with the rest of the ingredients as if they were cooked. I did not like it one bit.

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Hummus Recipe

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 6 hours, 55 minutes

Makes about 680 g (2 3/4 cups).

Hummus Recipe


  • 190 grams (1 cup) dried uncooked chickpeas (475 grams when cooked)
  • 1 small piece kombu seaweed (optional; this helps make the chickpeas easier to digest)
  • 2 cloves garlic
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 really heaping tablespoon tahini (white sesame butter)
  • 2 tablespoons lemon juice
  • the leaves from a small bunch of flat-leaf parsley (optional)
  • dash hot sauce (optional)
  • 3/4 teaspoon salt
  • 1 teaspoon ground cumin (use a bit more if it's old)


  1. Six to twelve hours before, put the chickpeas in a medium bowl with plenty of water to cover, and leave to soak. If you find you have been soaking the chickpeas for 12 hours but can't cook them right away for some reason, seek shelter as the skies are about to cave in. (Okay, not really: just drain, rinse, drain again,and place in a container in the fridge until ready to cook, up to a day or so.)
  2. Drain and rinse the chickpeas. Place them and the kombu in a pressure cooker, cover with cold water by 2 to 3 cm (1 inch), close tightly and set over high heat. When the target pressure is reached, lower the heat to medium and cook for 45 minutes, until the chickpeas are very soft. (See notes.)
  3. Drain the cooked chickpeas, reserving the cooking water. Discard the kombu.
  4. Put the drained chickpeas in a blender or food processor with the rest of the ingredients, from garlic to cumin, and 80 ml (1/3 cup) of the cooking water. Process for several minutes until very smooth; this works best when the chickpeas are still relatively warm. Add more cooking water as needed to get a creamy consistency. The hummus will thicken when chilled, so err on the side of thin.
  5. Taste and adjust the flavor to suit your taste, adding more lemon juice, or tahini, or salt, or hot sauce, or cumin.
  6. Cover and refrigerate. The flavor will have deepened the next day.
  7. Transfer to a serving bowl, drizzle with a good olive oil, and serve with pita triangles, carrot sticks and/or slices of black radish.


  • You can also simmer the chickpeas in a regular pot with a lid, checking the water level and adding more when it runs low. It will take about 1 hour and 30 minutes from the moment the water simmers.
  • I always cook a double or triple amount of chickpeas, and freeze the excess in one or two containers (with some of the cooking liquids to keep them moist) for a quick batch of hummus on a later date.
  • Thanks for the info on raw hummus. :)

    And I need to make some hummus, so this was the perfect post today.

  • myrna

    I buy the dry organic hummus, soak it overnight in a bowl with a generous pinch of baking soda. The next morning it takes me only 20 mn to cook them without even a pressure cooker… try it !

  • oh Clotilde! This looks wonderful. I love homemade hummus and will go home on my lunch break to through some chickpeas in a bowl! I recently acquired my mom’s 1970-something Presto pressure cooker, one of her wedding presents, and I love it!

  • Hear hear :) I started making my own hummus when I lived in NYC (after doing similar math to yours) and have never looked back :) Thank you for your tips. I make my chickpeas in a rice cooker – and make about a pound at a time. I freeze the cooked chickpeas in 2 cup portions, about equivalent to the contents of a can of chickpeas.

  • Clotilde, thanks for justifying NOT peeling the garbanzos before making hummus. I used to say it was because I’m too lazy to be bothered, now I will say I am trying to maximize nutrient value.
    Very good point about making your own. I don’t always manage and go for the easy (less economical) option but I have been making my own more and more, for the reasons you say. Plus, I have become very picky about my hummus so I often find (depending on the brand) my own tastes better, even with the skins.

  • I loove hummus, I always buy it and I tried making it once and it didn’t come out so good…will have to try this one! :)

  • Aside from dried chickpeas, my hummus recipe has two critical components that make my hummus perhaps the best anyone has tried.

    1. After you have cooked the chickpeas, soak them in ice water for at least 30 minutes. Chilling the chickpeas in this way makes for much smoother, creamier hummus.

    2. I do peel mine, but it really isn’t as much of a pain as you’d imagine. I put them in a big bowl of water (this can be done as they’re chilling) and run my hands through them, squeezing them in handfuls and causing the peels to slip off. I then agitate the water a bit to allow the peels to float to the top. Skim off with a spoon and repeat until you’re sure that most of them have been peeled. This takes maybe 3 or 4 minutes at most.

  • I am convinced! Chickpeas are the one legume that I often buy canned rather than dried, and I need to remedy that. Wondering if you ever cook beans in a slow cooker – and if yes, is there a model you would recommend?

    many thanks,

    • Slow cookers aren’t common at all in France, and I’ve never cooked with one, so I can’t offer guidance. But perhaps another reader will?

  • Richard

    Why cook chickpeas when it is so much easier to use canned? They are just as delicious, maybe more. The best thing about making hummus is the variety of flavors you can create. Such as…..

    -Add a dollop of horseradish
    -A teaspoon of smoked paprika
    -2 or 3 roast peppers
    -Black beans
    -Extra lemon and pepper
    -Green olives
    -Black olives
    -Extra garlic

    You name it!

    • The reasons for not using canned beans/legumes are twofold: 1- it’s significantly more expensive, and 2- these cans often contain more sodium than one realizes.

      Thanks for sharing your flavoring ideas!

      • Richard

        A 15 oz. can of garbanzo beans in the NY Metro area is 50 cents on sale, 65 cents at regular price. Dried chick peas are about $5.00 a pound! When you drain the juice, most of the sodium get washed down the drain. What salt remains is really all you need to enhance the flavor. Regardless, you can make a very inexpensive batch of hummus using canned chick peas. Wal-mart and Shop Rite brands work fine! Believe me, every time I make hummus, people gobble it up!

        • Here in Paris, a 530-gram can of (non organic) chickpeas costs 1.15€, which yields ~350 grams chickpeas (the rest is water). On the other hand, my (organic) dried chickpeas cost 1.89€ for 500 grams, which yields ~1.5kg cooked chickpeas.

          It ends up being 0.63€/kg ($0.42/lb) for organic chickpeas cooked from dried, vs. 3.28€/kg ($2.20/lb) for canned non-organic chickpeas — it’s five times cheaper to use dried, and they’re organic as a bonus.

          Like I said, your mileage will vary, but it’s worth figuring this stuff out.

          • Richard

            Oh wow, it’s funny how price can vary worldwide!

            Next time I come to Paris I am going to bring a case of 50 cent chick peas and sell them on the street to finance my trip! I heard you pay over $100 for a pair of Levi’s, when we can get a pair on sale for $32.

          • Liz

            Richard, even in NYC, bulk chickpeas are available for far, far less than $5.00 per pound. Get out of the fancy boutique markets, and into an ethnic grocery. Any good halal market will have chickpeas for about 1/5 what you’re paying.

          • Vicki

            Another component in the decision not to use cans is that very often they are internally lined with plastic – plastic made with bisphenol A, a known endocrine disruptor.

          • Good point, thanks.

          • Richard

            All this over using a can of chick peas? There is a lot worse you can do then use a canned or non-organic product. I think all this organic stuff is just hype. Millions and millions of people worldwide use these product and it not like they are dying from them. I am sure that using a canned product is perfectly healthy! Of course, fresh veg’s are best, but canned is FAST!. I also live in Goya country so the quality is the best.

      • kate

        Also, keep in mind that that can then has to go somewhere, & all the energy it took to make & transport it – you get to cut all of that out! Bonus!

    • Teresa

      Richard, tastes definetely vary, if you think canned chickpeas are as delicious or more than regularly soaked ones. Sorry, but I have never found it to be so. Any canned chickpea, or pulse, always has changes in texture and flavour.

      Just to add, if chickpeas are for salad, or just snacking ( and I would never snack on canned chickpeas, yuck) I am careful to not cook them too much. If for hummus, then slightly overcooked is better.

  • Thanks for the reminder that hummus is easy and cheap to make at home! I need to start making it again rather than buy it.

    A friend of mine made the smoothest, creamiest hummus I’ve ever had. Her secret: a hand-crank food mill. Have you tried this?

    • Thanks for the tip! I don’t own a hand-crank food mill, but have been considering getting one.

  • Ha, as a hummus-lover I can definitely assure you I am now breathing easier knowing this recipe is out there. ;)

    Ironically, I just came across another recipe with kombu, leading me to believe that the universe is telling me it’s time to make some hummus.

    I must admit, I take the lazy way with chickpeas and usually soak them a few days ahead of time and then just cook them whenever I find the time. Seems to decrease the cooking time slightly too.

  • Love hummus! Glad that you’ve shown the cost calculations. I’m NEVER buying hummus now.

  • hummus is the universal favorite food. it’s so creamy and delicious. impossible to stop eating! thank you for the recipe.

  • Great, yet another reminder that it is virtually impossible to get tahini in Germany, which is really a shame.
    Or is there any way to make Hummus without it that tastes bearable?

    • If you have access to a Middle-Eastern market, it’s very likely that they stock tahini, even in Germany. :) But if you can’t find it, perhaps almond butter is available? If so, it’s a good substitution.

      • I’ll keep my eyes open, but the next turkish grocer is like, well, let’s say far, far away.
        But now I have one more reason to make a detour and see what I can find there. Thanks for the post, Clotilde!

      • Vicki

        A tiny ammount of sesame oil can do the trick.

    • MM

      You can use any nut butter, in a pinch, I’ve used peanut butter. You will get a nuttier flavor but hey, it works!

      • Rob Lowry

        When I can’t find tahini usually go one of two possible routes:

        a.) most Asian stores (in the US as least) have Sesame Paste. It’s practically the same and when combined with the garlic and olive oil, you’d be hard pressed to tell the difference.

        b.) dry roast some sesame seeds, and run them through a spice grinder (coffeed grinder also works). Mix the sesame seeds with some sesame oil and for about 15min of work you have something that imparts the correct flavor.

        BTW – I always used canned ; p It speeds up the process AND surprisingly I have a very hard time finding chickpeas. However, I never did think about freezing pre-cooked beans, and will likely go to that method as fresh has a slightly different taste vs. canned.

        • Gin

          I always use dried roasted sesame seeds run through a coffee grinder (which is dedicated to spices, not coffee). Originally it was because a jar of tahini was $10, the one I had had expired long ago, and I already had a cereal box sized very cheap bag of sesame seeds from an asian grocery since I use it often in salads and other foods. But now I also like the fresh flavor. It’s also not as harsh as some tahini’s I’ve tried, but of course that would depend on the sesame seeds you start with.

          If you’re looking to save expense and make sure you aren’t adding preservatives then it’s another fun delicious way to do that.

          For the record, midwest college town prices here:
          A can of chickpeas $1.50 at a ‘normal’ grocery, $1 at a specialty, though sometimes on sale for less
          Bulk chickpeas is a couple dollars a pound.

          And I often use canned for convenience, but when I use dry I use a pressure cooker. I didn’t know that soaking helped with digestion till now though, I’ll have to look into that!

          I’ve tried a lot of variations but I still prefer tahini/sesame seeds, olive oil, salt, lemon juice, garlic cut with water. And often some paprika/red pepper. Well, OK, and sometimes roasted red peppers or cumin or, if I have it, fresh parsley. Delicious!

    • Bobbie

      I was able to find tahini in many health food/vitamin stores when I lived in Germany.

    • enui

      really? That’s kind of funny, because the tahini I usually buy (because it’s easiest to find) is from a German brand (rapunzel)

  • Thank you for the reminder on how thrifty homemade hummus is. I will get right on it, as I have some garbanzos in my pantry waiting for the call to be soaked. Funny you should mention the raw hummus. I had a vegetarian couple visiting last week and they had your same viewpoint. They said DON’T! Don’t make it, don’t try it. Just don’t.

  • Thta’s about my hummus recipe but I usually use a drained can of chickpeas because I have burned chickpeas when cooking them (for some reason I have forgotten quite a few pots on the stove – one resulted in our kitchen having to be repainted!) My Lebanese friend Yvette’s husband will only eat it on the day it’s made as he says he can taste the garlic getting “old” but in my house we keep it for a couple of days.

  • Hummus has a unique taste while some people likes it so much others can hate… In Turkey we some times put a few slices of “pastırma” on hummus and bake for a few minutes… Pastirma is beef dried with salt and spices. You can try it with bacon…

    By the way, i have never heard about kombu. but our mothers’ sometimes boils chickpeas with carbonate.

  • I love hummus, and so does my four-year-old daughter! I never thought to cook extra chickpeas and freeze them, although I often do this with black beans (which I cook in a crockpot). Thanks for the reminder!

  • jen

    “I did not like it one bit.” — you are great.

  • Jenny

    I love my homemade hummus. I always just used the canned beans though, but reading how easy it is, I might have to give the dried a try.

    Here are a couple of things I do to my hummus that you might want to try. The first is to roast the garlic before you add it. I roast mine in the toaster oven, and add a whole head to the batch (it really doesn’t make it to garlicky), then I add just a little raw to get some extra flavor.

    I also like to add just a little chicken oxo powder. It adds a nice bit of extra flavor to it.

  • Since I finally bit the bullet and bought a new food processor this week (long, long overdue), it’s about time I give homemade hummus a try again.

    This is the perfect way to start; thanks so much!

  • This looks similar to my recipe, though I add some smoked Spanish paprika to mine to give it a lovely, vibrant color and flavor. Hummus is one of my favorite foods!

  • Clotilde I just got your Paris guide today! I’m so excited to start reading it on the plane tomorrow. It looks so informative, thank you.
    I’ve never made my own hummus, but I’ve always found even the best restaurant versions to be too salty. I should really try your recipe.

  • So glad to see you using the pressure cooker, again!

    However, soaked chickpeas usually only take 20 minutes in the modern pressure cookers that most Americans have (they reach 15 PSI) – When you have a weight-modifyed pressure cooker that only reaches 9PSI (which I think is your model from the last post you made)then 45 minutes is about right!



    • Thanks for pointing that out, Laura, I’ll make a note of it in the recipe.

  • Wendy Hutton

    If you have a pressure cooker, you do NOT need to soak the chick peas (or any other bean) for hours. Put chick peas in a pressure cooker, cover with 4 times their volume in water, bring pressure cooker to the point where it hisses, turn off the heat and let it stand with the valve and lid still firmly in place. After 1 hour, drain, add fresh water to cover generously, and about 1/2 tsp baking powder. Reheat pressure cooker and cook chick peas for 20 minutes. They should now be ready to use.

    • Thanks for sharing your method! Note that the purpose of soaking chickpeas isn’t only to reduce the cooking time, it also makes them easier to digest for most people, and helps lower the amount of phytic acid they contain.

  • dbelle

    Love the post, esp. the cost comparison. When my Moroccan grandmother makes hummus she depeels the chickpeas. They say its done in order to remove some of the less pleasant effects of eating beans/legumes, not just for the smoother consistency.

    Also, my food processor is broken, so I use a hand blender (aka immersion blender) and it does the job just fine.

  • Rachel

    I’d never heard of the chickpea-peeling technique, but it probably explains why hummus from a Middle Easter deli or restaurant is inevitably smoother than anything I make at home… but I like my rougher homemade hummus just fine. (I have to admit I always cheat and used canned chickpeas though.)

    My favorite addition to hummus is a sprinkling of sumac, a trick I picked up from the many Persian restaurants in my old neighborhood.

  • Katchen

    My Nannas trick was to always cook chickpeas with stock veg – carrots, an onion quartered, garlic & celery. She also reduced the cooking liquor before thinning the hummus; I always do the same.
    She cooked the chickeas in their soaking water rather than rinsing them & cooking in fresh water, as she swore it keeps more flavour – it would seem that rinsing & cooking legumes in fresh water doesn’t reduce flatulance; it just leeches off nutrients.

  • I’m another who uses tinned chickpeas to make hummus; it’s fine if you rinse them very thoroughly and use fresh water or lemon juice to make the spread. I like my hummus with garlic in it, and perhaps a scrap of harissa paste. And I also like to leave some of the peas out, and add them at the last minute, so that the texture is a bit chunkier than it might otherwise be.

    I do use dried chickpeas, though – in falafel! Which I made again yesterday – mmmmm…..

  • I’m such a hummus addict, I had to resist finishing off the last bit in my fridge because it’s supposed to be going on top of lamb chops for tonight’s dinner.

    I usually like to add lots of black pepper but sometimes I stir in harissa or caramelised red onions.

  • Maryann

    If you are starting with cooked chickpeas, any idea on the quantity you would need? I have a bunch that I soaked and cooked last week that I would love to use for this hummus.

    Thanks for the recipe- sounds lovely.

    • I would say this amount of chickpeas yields about 2 3/4 cups cooked chickpeas.

  • Upstate Jenny

    For super smooth hummus, one of the Middle Eastern restaurants around us said that they keep it in the food processor for a much longer time. So, once you think your hummus is ready, keep processing it for another 5 minutes. I tried it — it really works!

    • I do process it for what feels like a very long time, but I’ll have to time it next time. :)

  • You have to peel them, sorry, to have really smooth & creamy (not to mention light & not gunky) MEastern hummus. But yes, people really should make it from dried peas. It’s so so so so much less money.

  • Thank you for the reminder. Much appreciated…Also, how long would the home made version last?

    I absolutely love reading your blog. Makes a great read. Am very new to the world of blogging. If you get a chance, please do spare a few seconds for a read of

    • We usually consume it over the course of 4 or 5 days.

  • Anna

    Hmmm, I’m moving from the Middle East in about one week and am definetely going to miss my hummus (and tabouleh, moutabal, kibbeh etc etc…)

    So am surely going to give your recipe a try once I get my new kitchen!

  • Kombu tip great cheers, makes sense. Thanks.
    @jenny My prob with home made hummus is i always get a somewhat grainy texture even when using a high speed blender. – will try burning the motor out. cheers

  • I have been looking for a great hummus recipe! just found your blog, its awesome…thanks for sharing!

  • Lea

    That’s great, I love humus but eat it rarely.

  • I love hummus and usually make it from canned chickpeas(and try to find the no salt added version – they do exist allthough not neccesarily cheaper). When I don’t have tahini at hand I just do without and add a dash of sesame oil to get the flavor of the sesame in.

    You can make beandips this way with all kinds of beans – equally yummy and healthy: try white (canellini ) beans with some chili or cayenne..simple and sooooo good. These bean-dippy-things appear often in the weekend for lunch, with some pita bread.

    • I have made white bean hummus in the past and it is quite good, but I have a slight problem with the off-white color — it kind of looks like plaster, not as appetizing — and have sometimes found it to be a bit gluey, depending on the variety of white bean.

      • :-) Thanks – now how am I going to finish that bowl of white bean hummus that’s in the fridge?!I’ll be thinking of plaster! You are right – maybe it’s better to keep the white bean hummus/dip more coarse?!

        • Sorry Swan, didn’t mean to ruin it for you. :) I agree, I’ve had better success keeping the dip a little coarse, or folding in some chopped herbs.

  • kms

    We make hummus all the time in our house and never, ever tire of it. Thank goodness for chickpeas!! xo.

  • msue

    I use a higher ratio of tahini (up to 1/2 cup) to 2+ cups garbanzos, the juice of AT LEAST one fat lemon, plus all that lovely lemon zest, olive oil, 2+ cloves of garlic, S&P, cumin, smoked paprika, and a dash or two of cayenne. In San Francisco, we were served a dish of ice cold hummus with a fat blob of basil pesto in the middle as garnish. When I’ve served it to guests, they rave. Isn’t traditional at all, but the flavors seem to work.

    • I can imagine how good a pairing it must be with the pesto. I’ll have to remember that, thanks!

  • pınar

    I like hummus best when topped with pine nuts slightly browned with butter in a skillet..but nothing is like the one I ate in Gaziantep which is a city located in southern Turkey, anyone who likes hummus and Middle Eastern food must go there and feel in heaven:)

  • It never ceases to amaze me how many people can’t make this and part with ridiculous amounts of cash for ‘gourmet’ hummus! I used to sell this at a market stall and it was the most popular dip. Thanks for the tip about the seaweed, will definately be giving that a go :)

  • Both my wife and I love hummus but have never actually made it ourselves. This looks like a great recipe, thanks!

  • Mitch

    I have a 4 L. Fagor (made in Spain) Rapida pressure cooker purchased at Macy’s a few years back. It’s wonderful for making beef stew (ah, the stew meat gets so tender!) and makes quick work of cooking dried beans. I particularly like the fail-safe locking mechanisms of this brand pressure cooker – a cure for the disaster stories I heard about pressure cookers while growing up. I like using it so much that I even purchased a larger capacity Fagor model. When you consider your capacity needs, know that you cannot fill the pot to the rim and have it work properly.

  • I used to cook chickpeas, I always did in Italy, but now I live in New Zealand and they heat treat all the imported pulses, which makes then inedible to me! They don’t cook properly anymore, no matter how many hours you soak them! So I buy Italian canned chickpeas, more expensive, but at least they are cooked properly.

  • I love hummus….it’s so easy to make and to experiment with, and the tahini sauce does wonders. Thank you for the tips and the recipe!

  • Well I sure have been waiting on a good recipe for hummus as for whatever reason I haven’t been able to make one that tastes how I want it to taste. Your recipe looks definitely promising! :)

  • Rachelle

    I have a very old pressure cooker handed down from my ex mother-in-law. After the spindle thing starts spinning, I cook chickpeas for maybe 10 minutes on medium-high. There must be a lot of variation in pressure cookers, so maybe test after 10 minutes if it’s your first time cooking them in a pressure cooker.

    I agree with you that still-warm chickpeas and long processing make for the creamiest hummus.

    The Lebanese grandmother who taught me only peeled her chickpeas when she was still mashing hummus by hand. She stopped as soon as she got a food processor.

    Finally, a heretical note: I once got caught short without a lemon and made “hummus” with good quality apple cider vinegar. It was a different flavour entirely, but not disagreeable.

  • christina

    so sorry to hear you didn’t like the raw/sprouted version! i sampled raw hummus — mixed with ginger and orange juice, no tahini — once, and thought it delicious. perhaps raw garbanzos just take to different seasonings?

    • I’m more than willing to give it another taste if I get the chance, but my problem was with the intensely sprout-y flavor of the whole thing. I love sprouts, but this was just too raw/grassy for my taste. Maxence liked it, though.

  • Alicia

    Thanks for the suggestion to use almond butter, it had never occurred to me! I’m much more likely to have almond butter than tahini in the cupboard, so now hummus won’t require any special trips to the store.

    I’m surprised no one else has suggested this, but my not-so-secret trick for smooth, fluffy hummus is to first mix the tahini and lemon juice together in a separate bowl. It will seize up and get almost hard, and then you dribble water into it and stir until it has the texture of heavy cream. Just add this mixture to the rest of the ingredients when you normally would add the tahini. It’s surprising the difference doing this makes.

    This trick and the one my best friend’s Greek mom taught me for improving yogurt (drain in cheesecloth overnight to take out the whey, then add fresh milk until it’s back to the original consistency) are justly famous among my friends.

    • Thanks for the tip, I’ll give it a try for sure!

  • This sounds perfect! Yum!

  • I’m looking for hummus recipe, your post is perfect. Thanks a lot!

  • Mel

    I’m sure many people would disapprove but I add cream cheese or sour cream to hummus, for that extra touch of silky smoothness.

  • I haven’t read through all the comments, so someone may already have mentioned this, but I always add a bit of bicarb to the chickpeas when I’m cooking them as this softens them. A tip I learned from a vrai provencal!

  • Interesting to hear about the sprouted experiment – I had undercooked the peas once and we had a very uncomfortable night. Eating them raw is not advisable for some, I don’t think I ever had such a stomach ache. We used the same beans later (cooked some more) and had no problems.

    I love humus (and most things chick pea).

  • I’ve made quite a bit of hummus in my time. With canned chick peas or dried. Peeled (back when I was a student and somehow had more time) versus non. Flavoured versus not. Tahini versus nut butters. I think cooking the chick peas at home gives a much fresher taste. It is cheaper here too. And they do cook very quickly after a soak overnight. Those people with trouble cooking them, possibly live in areas with hard water, and need to make adjustments for that. Peeling the cooked chick peas does give a creamier texture, but I’ve stopped doing it at the moment. One day I’m sure I’ll peel them again. I’ve decided that I greatly prefer it with nut butter than tahini (Nigella Lawson has a fabulous peanut butter hummus). My favourite spice flavouring is ras el hanout- a wonderful aromatic spice blend. Recently I created a coriander and lime hummus.

    I love your konbu suggestion. And the idea of using sesame oil instead of tahini. I wonder if hummus is the worlds most versatile dish?

  • Denny A.

    Haven’t read all the comments so I don’t know if this was mentioned, but, chick peas are apparently the only pulse that can and should be cooked in the water they were soaked in. Something to do with flavor.

    Don’t remember where I read this, but have been doing it that way religiously over the years whenever I make hummus. The sky hasn’t fallen in on me yet, so I think this may be a valuable tip :-)

  • How very fitting that I should stumble across your blog today, only a few hours after being converted to hummus. I thought I didn’t like hummus for the longest time but today I was served up some which a friend had made and it was so much better than any that I’d ever had from the supermarket. I’ll definitely be making my own from now on.

  • Dory

    I have also used peanut butter after seeing it recommended on TV (the horrible, tacky, Food Network). It works just fine. The results taste slightly different but are still good. Also if nut butters are not easily available you can easily make your own in a food processor by blending them until a butter forms.

    I have also used canned chick peas, before I got a slow cooker. My one issue with canned chick peas is I often find they have an off-taste. I find some brands you wouldn’t expect are the worst. For example, in the U.S., Progresso brand, while a bit tinny is ok for me, while Whole Foods chick peas, which are more expensive are almost inedible. Whole Foods used to have really tasty bottled beans, but discontinued them. Since getting a slow cooker I no longer bother even to soak beans. I just put them in with water before I go to bed and find perfectly cooked beans in the morning. I do it at night because I bought a really really cheap slow cooker ($15 at the drug store) and don’t trust it to cook alone while I am out of the house, even though I have had no trouble with it. I do like making my own hummus because it gives me control over the recipe. I like a higher proportion of chick peans to hummus than many people, as well as more lemon and less garlic (I have been told that when I get garlic breath it persists for a really long time.)

    Clotilde, if you make a lot of dried legumes, and you are traveling to the U.S. some time, you might want to consider a slow cooker. It makes the process so much easier you would not believe it. This is especially true if you live in an apartment and like to cook beans in the summer. Using the stove to cook beans in summer is really hard for me, as it heats up the house so much ()k, I do live in a continental climate so our summers are much hotter than yours, even if our winters are colder– Wisconsin, USA) However, in warm weather slow cookers are a godsend for anything that cooks for a long time. BEcause they cook at a lower temperature, and because they are so well insulated, they barely heat up the house at all.

    I resisted the idea for a long time because so many people here in the U.S. use slow cookers for hideous, tacky, gluey homogenized messes because of dumping in a whole variety of foods with incompatible cooking times and with no pre-browning for items like meat and onions before leaving for work in the morning, only to come home and find the home-cooked answer to the cheapest possible canned stews that might be served in a high school cafeteria or prison. When used as a proper tool slow cookers are great. Obviously I am a new convert. Sorry to go on so long.

    • Slow-cookers are virtually non-existent in France, I only learned about them when I lived in the US. I don’t know a single French person who has one, and I don’t think they’re sold here at all — I don’t even know what the French word for them is!

  • Who would have thunk that hummus is such a hot topic.
    We used to make and package hummus at our organic food store – it was a top seller.

    Our version used a dash of cayenne pepper, and tamari sauce – which gave it a a slightly Asian flavour. I think the most important step in making hummus is to taste it – it’s really the balance of flavours that make the difference. Usually an extra dash of lemon juice can make the difference.

  • Thank you for sharing this. I have made hummus but still don’t have the proportions right. This provides some valuable hints.

  • I’ve feared the idea of making hummus, but perhaps that was unfounded. This recipe is easy and the ingredients are also not hard to find, so I think I’ll give it a go! Thanks.

  • I love dried beans – especially chickpeas! And have made batches of hummus but never liked pealing the beans. Next time I’m going to try it without and see how un-creamy it is.

    I think the hummus sold in stores tastes less and less like hummus – everything is flavored and the chickpea/tahini taste disappears. I prefer it plain with good olive oil, but will try some of these other homemade flavors soon, because I suspect they may still be hummus-y.

  • You can never have enough hummus recipes, I believe.

    Good not to peel the chick peas, I prefer them with a rougher texture

  • I used to make a similar recipe regularly back in the day, but over time have forgotten all about it, opting for store-bought. Thanks for the reminder to make my own again. And I agree with the writer above about the simplicity of cooking legumes in a crock pot. The perfect simple, cheap, nutritious and delicious recipe.

  • And if you are really in a hurry… like guests coming over in 15 minutes… then precooked organic (no salt or other nasty ingredients) chickpeas work beautifully!

  • Cooked my first ever chickpeas in my crock pot today. Will make hummus over the weekend. Thanks for all the tips!!!!

  • I made a sprouted white bean dip that was very yummy…used the hummus recipe idea. It really was an accident as I was soaking my white beans to make soup and I put it off and the next thing I knew I had sprouts.
    What fun…;))


  • Hi Clotilde, I just discovered your book (beautiful) and your blog this weekend at a friend’s house over coffee and your zucchini and chorizo loaf and may I say, it was lovely. I make hummus at home often and it really is special. Great recipe and I look forward to more :).

    • I’m very pleased to hear that, Oana, thank you!

  • Liz Thomas

    That sounds like an excellent recipe Clotilde!

    Not sure where, but I think I read somewhere that raw chickpeas were toxic? Maybe I’m wrong but I’m going to check it out later.

    Like the kombu tip and also the slow cooker idea — I’m in China, dried chickpeas as as cheap as chips and nearly everyone, including me, has a slow cooker. Guess what’s bubbling tonight!

    • Hm. I didn’t know raw chickpeas might be toxic — do tell us more if/when you have a chance!

  • Frauke

    Tahini is also available in almost every organic food shop and Reformhaus in Germany. It may be called Sesammus there.

  • Liz Thomas

    Well, what an experimental time we’ve had!

    Did dory’s slow cooker method + your tip for using the kombu. It was amazing — only thing is I think I did overdo them a little but as it was for hummus it was ideal, will cook for slightly less time next time if I want to use them for curries which we love.

    Graham, my husband, has been talking about them all day, so soft and creamy. The other funny thing is that the cooking water sets to a light jelly — sort of agar agar effect from the seaweed no doubt, even though we only used a tiny bit. Used some of it in the hummus and the rest is in the fridge to become a soup base.

    As to the raw chick peas – I cannot find the reference I was thinking of but did find this in Oxford Companion to Food (Alan Davidson quoting Patience Gray)

    “Gathered fresh in May, though no one will believe it, they are a short-lived delicacy, brilliant green, growing two to a pod; eaten raw they have a refreshing taste of lemon. Cooked in a dish of rice they delight the eye. But, as the May sun in southern latitudes quickly dries them, they are imagined, even by Italians, to be born brown and born dry.”

    I have read this before and I am sure it’s from her book ‘Honey from a Weed’.

    But this is different to using dried chickpeas raw and I also seem to think that somewhere I have read that chickpea flour should not be eaten raw.

    I’ll search further when I have time.

    Meanwhile – lovely, huge, bowl of hummus for dinner tonight. Thanks for the tips.

    • That’s wonderful to hear, Liz, thanks for reporting back and sharing that lovely quote!

  • I never heard of raw hummus. Interesting. But thanks for sharing your recipe. Hummus is so great, I have yet to try it homemade but I certainly have it on my to-do. :)

  • Liz Thomas

    This really is an interesting thread.

    I am going to try sprouting some dried chickpeas and planting them. I’d love to try them fresh! Hope they grow in our poor soil and humid climate.

    I did a little more browsing and found some comments on a website that said you couldn’t eat raw chickpeas as they would break your teeth –duhhh!!!

    Serveral sites say you can eat them raw after soaking so it seems I was wrong on that score!


    • Wow, thank god for that piece of advice. :)

      Hope you manage to grow them! One thing I want to try also is soaking, then roasting the chickpeas with salt, oil and spices.

  • Liz Thomas

    Oh yes, that sounds good! Let us know how it goes when you try it!

  • This really puts the cost of store-bought hummus into perspective. What a stupid decision I’ve been making for years! I can’t wait to try this out. Thanks!

  • Your right we really should make our own hummus….i’m feeling inspired and will be adding dried chickpeas to my shopping list!

  • Most appetizing looking Hummus! It’s been on my to do list for a while now – now you’ve given me new impetus to do this sooner than later – thanks for sharing this wonderful post :)

  • The amount of time soaking the beans really depends on the country you live in. In many middle eastern countries you typically have to soak the beans 12-16 hours or more. In the US I found that its enough to soak it 6-8 hours as you stated in the blog.

    • From what I understand, it’s not so much a matter of country as a matter of how “old” the dried beans are, i.e. how long they’ve been stored since the harvest. The longer they sit, the tougher they get, the longer they’ll need to be soaked.

  • Thanks for sharing your cost analysis. I’ve always thought it was so much cheaper to make it, and you prove it!

    People LOVE my hummous. It’s nothing special, perhaps a little extra lemon. I think it’s that homemade hummous tastes so much better. I just made some yesterday!

    I like your tip about making and freezing extra chick peas.

    My tip: I add a dash of baking soda to the mix to help soften the beans. I live in Colorado, so the high altitude can make cooking the beans to a soft enough texture a challenge.

  • i love hummus. i add roasted jalapeno, cilantro and lime and give it a mexican twist….muy rico

  • karen

    Hi and thank U very much for the inspiration :-) I only had some canned kidneybeans in the house – and the beanhummus absolutely was wonderful :-)

    Greetings from Denmark


  • I live is sw France, not far from Albi in the Tarn. Last year I went to the garlic festival at Lautrec and bought a bio bag of chick peas from a small producer. Recently, I read an article about how long to keep chick peas and read the date on my bag, I was horrified to discover that they are 6 years old. I wonder if they’ll soften with cooking? I have always eaten a lot of hummus, (I lived in Cyprus as a child and love Greek and Cypriot food). It’s great food for students as it’s so cheap. I vary it by adding smoked paprika occasionally. Thanks for the tip on freezing cooked chick peas, I’ll do that from now on.

    • I understand your frustration: when you buy something from the grower, you don’t expect to be sold goods that have been sitting around for half a decade. However, I do believe dried chickpeas do keep for a very long time in the proper storing conditions, and that these will soften when cooked. And maybe six years isn’t that much: when you buy them in bulk at the Middle-Eastern or the organic store, they have no harvest date on them but it’s possible we’d be even more horrified if they had!

  • at last I found a recipe to my favorite Hummus! yea yea~ going to try it out one day…

  • I bought some chick peas when on holiday in the South of France and I’ve never managed to find anything as good in the UK. Tiny, nutty, perfect and delicious, they proved why the real deal is infinitely better than anything canned.
    Lovely to see such simple, delicious recipe, thank you.

  • Moose

    I am a relative newcomer to the slow cooker but here in Canada they are a kitchen staple. I had never used one before, in Europe my slow cookeer was a trusty Le Creuset. I agree with a previous post that you can make some truly unappetizing meals in a slow cooker. However I find it excellent for dried beans, chilli and soups. Many recipes do not call for the soaking of dried beans, however I prefer to soak. As I was not sure if I would like slow cooking, I bought the cheapest model I could find on sale – Hamilton Beach – cost $20 Canadian – a bargain. I love the idea of freezing cooked chickpeas as well. The hummus in Canada is pretty generic, expensive and with little flavour. Go for homemade everytime.

  • don’t know if anybody has mentioned it already but if you give a little baking soda into the cooking water the peas will cook much faster.

  • I’ve tried making hummus a couple of times and we were all rather unimpressed. I’m going to try your recipe (without any substitutions or changes LOL) and see how it goes. I would love to be able to make hummus at home!

  • Clau

    I’ve tried your hummus and it was great. I was wondering if that lovely flatbread pictured with it is homemade, if so, perhaps you could share the recipe?
    I can´t stop staring at it. Thanks!

    • In the picture is a simple pita I buy from a local Greek deli. It’s the thin and soft kind of pita that’s about 8″ / 20-cm in width, not the small pocket ones used for gyro sandwiches. It’s somewhat similar to lavash, if you can find that.

  • Mariam

    I love love love hummus! But I have to say when I make it, I use canned chickpeas because its so quick and easy, but I have a huge bag of dried chickpeas at home so i’m gunna soak some tonight and cook it to make hummus tomorrow!

    I never want to part with my hummus flavour combination i’ve been using for the past few years, it’s amazing! I use much more lemon because I prefer it with a lot more lemony tang sometimes up to 2 lemons, sweet paprika, chili powder, cumin, about 2 T tahini, 2 cloves of garlic and I don’t really measure the olive oil I just pour it to the right consistency.

  • Carolina_D

    The best place to buy very fresh organic dried chickpeas for Americans is Amazon. They’re a little pricy, but so worth it. Just go to Amazon and search for organic chickpeas (or garbanzos) There’s one brand that even tells you the name of the farm that grew them. They are SO good, and they are guaranteed to be fresh.

  • Barb Kurtz

    Am just about to try making hummus with sorrel leaves, a leafy green/herb that is tart and lemony and a perrenial so I’ll be looking for other recipes to use in the future as my crop expands despite dividing and sharing w/neighbors.

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