Hummus Made from Dried Chickpeas

5 from 2 votes
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Rest Time 1 minute
Total Time 1 hour
Course Dinner
Cuisine European
Servings 8 people


If you want:

  • 60 ml Lemon juice
  • 60 ml Olive oil
  • 60 ml Cold water
  • 2 tsp Salt
  • 0,5 tsp Baking soda
  • 4 tbsp Tahini (sesame paste)
  • 2 tbsp Cumin
  • Garlic
  • Paprika powder


  • The chickpeas should first soak in a large pot of water for about 24 hours. (I use my 16L soup pot.) You should use plenty of water because the chickpeas double in volume when they are soaked and should still be covered with water. Soaking can be done at room temperature.
  • The next day I pour off the soaking water and rinse the chickpeas thoroughly with clean water. Now the chickpeas come back in a large pot with a little baking soda and plenty of hot water. I first take about 1.5 times as much water as chickpeas and fill up later with boiling water from the kettle if necessary. The baking soda is not absolutely necessary, but it shortens the cooking time. (But you shouldn't take too much, because you can taste it from a certain amount and that would be a shame.)
  • I boil the chickpeas vigorously once and then let them simmer with the lid closed until they are soft. For hummus, the chickpeas should be softer than, for example, for sauces and soups. The cooking time is about 1 1/2 hours and gets shorter the longer the chickpeas have been soaked and the more baking soda is in the cooking water.
  • After boiling, pour off the cooking water and fill the pot with cold water to quench. If you want, you can loosen and skim the skin of the chickpeas with your fingers in cold water. The less chickpea skin is in the hummus afterwards, the creamier it will be. (I like to use the Pareto principle, because I don't think it's bad if part of the chickpea skin is left over.) Then I also pour off the water.
  • Now I put a few chickpeas aside for decoration and puree the rest together about 60ml of water, the olive oil, the lemon juice and the salt. Experience has shown that this works better with a hand mixer than with a stand mixer. You may need a little more water to achieve the desired consistency. If you like, you can add tahini (sesame mushrooms) and spices at this point. Classic spices for hummus are cumin, garlic and paprika powder.
  • To serve, I sprinkle the chickpeas that have been set aside over the hummus. You can also pour a little olive oil over it at the end.


  • We usually use 1/4 of the hummus right away and freeze the rest for later.
  • We like to eat hummus pure, as a topping on bread, as a dip with raw vegetables or in wraps, e.g. with salad and fried vegetables.
  • The recipe for the tortilla flat cakes from the second picture can be found here: Spelled flax seed tortillas
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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