Hummus from Scratch

bowl of hummus
Hummus is so good when you make it with fresh cooked chickpeas–totally different than using canned ones or premade store-bought hummus! It’s also easy and very inexpensive. If you make a batch once a week, you will always have some on hand to eat with crackers, bread or veggies, or to make bagel sandwiches or wraps for lunch or cragfood.
humus and bread
Get 2 cups of dried chickpeas and soak them overnight in a large bowl.
The next day, drain and rinse them and then cook them in a pressure cooker (if you have one) for 10 minutes, or else cook them in a crockpot or on the stove. It will take about an hour if you cook them in the crockpot or on the stove. I don’t measure the water, I just put about twice as much water as chickpeas.

When they’re done, drain off the water and save it. Let the chickpeas cool off (sometimes I cook them the night before I plan to make hummus and put them in the fridge). Ideally, you’ll have about 4 cups of cooked peas, so you can save some for eating on salad, or just salted and peppered as a snack (very delicious!).
So now put in a bowl:
3 cups cooked chickpeas
1/4 cup liquid from cooking them (you’ll add more later as needed)
1/4 cup olive oil
1-2 tablespoons tahini (not mandatory, but very good)
1-4 cloves chopped garlic
3 tablespoons lemon juice
1 teaspoon salt
anything else you’d like to add (red pepper, kalamata olives, jalapenos, paprika, cumin, curry)
With a stick blender or a food processor, blend everything together. Check the texture, and add more of the chickpea water and blend again, until the final hummus is just a little softer than you’d like it to be–it will stiffen up when you put it in the fridge. It may take one or two times before you get a feel for how soft to make it in order to get the perfect consistency in the end.

One response to “Hummus from Scratch”

  1. […] or other beans in the fridge and add them to salads, stirfrys, soups, wraps or sandwiches, or make hummus or quinoa salads out of them for eating at the crag or on the […]


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