Cooking Dried Garbanzo Beans + Making Homemade Hummus

by Emily from Frugal Living NW on May 23, 2014

How to Make Homemade Hummus and cook dried garbanzo beans

Homemade Hummus Recipe

Until this past week, I had never cooked dried chickpeas/garbanzo beans before. It’s funny how something so small can be so intimidating, but I guess you stick with what you know until you realize what you are missing. Who knew cooking beans was so similar to having children?!

Then I read this line in my trusty Bean Bible (Amazon), “Dry chickpeas are the most challenging bean to cook.” What’s that, a challenge? It’s on. Determined, I filled a small bag of dried beans in WinCo’s bulk section.

Cooking Dried Chickpeas

I came home and continued reading, “Check that your chickpeas come from a source that sells through its stock quickly. Shriveled, dried-out chickpeas will never get soft, no matter how long you cook them.” Hmmm. My beans were definitely on the shriveled end of the spectrum. I stubbornly pushed on, turning to the official Soaking Chart for Dried Legumes. Let’s see… whole chickpeas… 10 hours?! My resolve started to waver, but I stuck with it.

And guess what? I am happy to report that I successfully soaked and cooked my shriveled little chickpeas. It was neither difficult, nor a disaster. And I’m not kidding when I say that as they were cooling on the counter, I started popping them in my mouth like candy. They were delicious; the flavor and texture were so superior to any slimy bean I had ever dumped out of a can.

Don’t take my word for it. Try this bean for yourself! The steps are the same ones we covered yesterday. I’ll run through them one more time. Repetition is the mother of learning, right?

How to Cook Dried Garbanzo Beans

Cooking Dried Garbanzo (or other) Beans using the Speed Soak Method

  1. Sort 2-3 cups of beans on a rimmed baking sheet and rinse the beans in the cold water.
  2. I didn’t want to soak these overnight so I switched to the Speed Soaking Method. Brilliant. You can do this with any bean to speed up the soaking time. Here’s how it works: Place the beans in a pot and cover with 2 inches of water. Bring to a boil, then reduce the heat. Simmer for 4-5 minutes. Remove from the heat and let the beans soak in the warm water for 1 hour. Drain the water and rinse the beans.
  3. Dump the beans back in the pot and cover with several inches of cold water. Bring the water to a boil. Let simmer on medium heat, covered, for an hour or until tender. The beans should be soft but slightly firm. They will cook a bit more as they cool. You don’t want them to be so soft they are mushy or falling apart.
  4. Remove from the heat and stir in salt, if desired. Let the beans cool in the water, absorbing the salt as they cool.
  5. After half an hour or so, drain the beans and cool completely.  Use them immediately or store in the fridge for several days, the freezer for several months.

Soaked garbanzo beans using the speed soak method

I froze my cooked garbanzo beans in flat 1.5-cup portions. I will just pop them out of the freezer as needed for salads, hummus, falafel, or soup. Start to finish, this little cooking experiment took about 2.5 hours of very little effort.

Again, the benefits of cooking your own beans from scratch are totally worth the time involved. They are cheap, tasty, and healthy. And that’s a winning combination in my book.

Homemade hummus ingredients

One of my favorite things to make with garbanzo beans is hummus. For a concoction so simple: garbanzo beans, lemon juice, tahini, garlic, salt… it’s surprisingly addicting. And the best part is, you don’t even have to feel guilty about polishing off an entire container in one sitting. Well, at least my husband and I never do.

The one ingredient that most of us probably don’t have taking up space on our pantry shelves is tahini. It’s just a paste made of pureed sesame seeds. Most 15 ounce jars of tahini cost between $4-$6, but at 1-2 tablespoons per batch of hummus, a little bit goes a long way so it’s a relatively economical ingredient. In most grocery stores it can be found in the organic/natural food section or the peanut butter aisle.

making homemade hummus from garbanzo beans

Buying hummus at the grocery store will run you around $3-$5 for a 10 ounce container. I’ve often used coupons for hummus. Combined with a sale, this isn’t a bad deal. We’re perfectly happy with the flavor & quality. However, like many things, making a batch of hummus in your own kitchen is easy and economical.

homemade hummus recipe

Spicy Hummus

Adapted from A Rachael Ray recipe

Ingredients

(1) 14.5 oz can garbanzo beans, drained (reserve liquid) or 1 3/4 c. cooked garbanzo beans
1 T. tahini sesame paste
2 T. olive oil
1/2 t. crushed pepper flakes
1 t. ground cumin
1 t. ground coriander
2 cloves garlic, finely crushed or 3-4 cloves Roasted Garlic*
reserved liquid or water
salt, to taste
1/2 lemon, juiced

  1. Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl or blender; pulse to combine.
  2. Slowly add enough of the reserved liquid or water (or even more olive oil), pulsing and checking occasionally, to achieve the desired smooth consistency.
  3. Transfer to a smaller bowl and serve with vegetables, pita bread or crackers. Refrigerate leftovers for up to a week.

* I found this is one of the best places to use roasted garlic. The first time I tried making hummus, I used a clove of fresh garlic. It overpowered the dish, adding a bitter bite. Even when I minced it as finely as possible, it was too strong. We love garlic so that’s saying a lot. Try it either way, but by using roasted garlic, you’ll definitely get a more mellow, sweet garlic flavor. Learn how to roast garlic here.

homemade hummus and flat bread

Hummus is a delicious low-fat alternative to mayonnaise in sandwiches or wraps or served as an appetizer or snack. I even serve it for dinner with pita bread, vegetables, and sometimes grilled meat.

How to Cook Dried Garbanzo Beans

Leave a comment, question, or tip! Oh, and has anyone ever frozen hummus before? I’ve read it can be done, but I am skeptical it holds well. Opinions?

I absolutely love my Progressive International Lemon SqueezerI also own a fancy juicer attachment for my KitchenAid stand mixer, but it rarely sees the light of day. This lemon squeezer, on the other hand, gets pulled out several times a week. I use it for both lemons and limes; it quickly presses out fresh juice, while separating the pulp and seeds for any recipe that calls for a small amount of fresh citrus juice. Amazon carries this lemon squeezer for under $10!

This post may contain affiliate links. See the disclosure policy for more information.

{ 117 comments… read them below or add one }

Patricia October 13, 2014 at 7:17 am

THe finer garlic is chopped, the stronger the taste.

Reply

Diane Mills September 27, 2014 at 11:16 am

I have been making hummus from dried beans and find it a much smoother texture than I get from canned beans. I freeze the hummus in plastic containers and it is great when thawed. I also started making my own celery juice and using it for the liquid in place of olive oil. It reduces the calories from fat, adds a nice flavor and eliminates the need for salt, for those trying to reduce salt in their diet.

Reply

Ann Wright August 10, 2014 at 2:14 pm

I am absessed with making and eating hummus. I put it on everything. I haven’t put it on cold ceral just yet, but everything else. I have even dried it in my dehydrator like a fruit roll up. I have put it in ice cube trays and frozen it to put in stews, soups,crockpot with roast. I love that you can eat alot of it and it is about 10 calories for a large amount. It is great grilled inside hot jalapeno peppers with cream cheese and wrapped with bacon around the pepper, great on pizza grilled on the grill, great in stuff peppers with rice and other veggies, on celery sticks,etc.. I have never eaten can beans, it is hard to find the fresh chickpeas/garbanzos beans. When I do, I buy alot and make lots of hummus and freeze it or freeze the beans. I grow my own elephant garlic ,it gets as big as an apple and I roast this and put hummus on it and it is so yummy. I carry some hummus in a container and when I go out to eat , I bring it to put on my food. I have spoiled myself so bad that I eat it on everything and I can’t eat food with our hummus. I love reading your articles and what people have wrote in. Can you grow your own peas,/beans? We grow alot of sesame seeds here where I live.Great photos and information.

Reply

Yvette Tillema July 6, 2014 at 4:04 am

Re Tahini,
I add the reserved bean liquid, lemon juice, olive oil first into high speed blender along with sesame seeds and make a very liquid tahini paste. Next the rest of the ingredients. I use quite a bit more seeds than this recipe. Personal preference. I have a vitamix. Lately I’m into smoked paprika on top. I often don’t add olive oil in recipe but drizzle on top.

Reply

Richard Huber July 5, 2014 at 6:51 pm

Very nice on how to cook garbanzos. But now we’ve got the base, how about a method for converting sesame seeds into tahini?
Regards

Reply

Kate from Frugal Living NW July 5, 2014 at 8:52 pm

Get a the highest power blender you can find (Blendtec or Vitamix) dump in a cup and set to high until you see a paste.

Reply

Sonny May 25, 2014 at 6:41 am

In India we cook dried beans and lentils all the time. Usually we soak it over night and next day we pressure cook it to 4-5 whistles. Thats why every Indian household has a pressure cooker :D

Reply

Rachel April 10, 2014 at 3:18 pm

I freeze hummus often and it works well. I put it in small containers that we’ll eat in a few days and that will unthaw relatively quickly. These often double as an icepack in my lunch. I pop a frozen hummus container out of the freezer in the morning, and by lunch its thawed enough around the edges to enjoy with veggies, etc…

Reply

Carol March 23, 2014 at 9:43 am

I put 2 lbs of chick peas in my large crock pot, fill to top with water and cook on high overnight. I put the crockpot outside as we don’t like the smell of the chick peas cooking and if the crock pot sputters, I don’t have a mess to clean up. When they are soft and still hot, I spoon them into quart or pint canning jars and put canning lids on the jars. I store them in the fridge once they cool and they seal. I once tried storing them in the pantry but one didn’t seal so I don’t want to risk that again. My favorite flavor of hummus is chipotle pepper. I get the best results using chipotle pepper powder.

Reply

Yvette March 20, 2014 at 2:15 am

Another great topping is the spice – herb combo of Zather sprinkled on top. I’ve come to like that the best, it has sumac and sesame seeds. I also like to pool a little olive oil. Another variation I like is to add the canned chipotle peppers, and if I am really in a pinch and want a little franks hot sauce or sirachia.

Reply

Tara March 19, 2014 at 7:35 pm

Thank you so much for this! I tried cooking garbanzo beans for the first time today after finding this and they came out awesome! I am also happy to know they freeze nicely so I don’t have to buy them in the can anymore. I can’t wait to try making hummus for the first time tomorrow!

Reply

Kate from Frugal Living NW March 19, 2014 at 10:16 pm

Good luck Tara! I made mine yesterday and it is so good.

Reply

Kitty February 13, 2014 at 8:43 pm

Oh Yum chick peas are so wonderful, I always soak mine overnight,
I need to get some more and make your hummus recipe this weekend.
I’m on a very sodium restricted diet I cook from scratch to have control of the salt levels.
Love your blog.

Reply

Kate from Frugal Living NW February 13, 2014 at 9:30 pm

Thanks!

Reply

Helen January 23, 2014 at 7:01 pm

I’ heard from my daughter,who is vegetarian and Israeli and specialist on hummus;that for truly good hummus ,you need cook garbanzo beans for very long time .The skins has to fall off and you can mush them in your hands. I’ cook my garbanzo in pressure cooker for 50 minutes.

Reply

annmarie_nguyen@yahoo.com December 5, 2013 at 2:18 am

Thanks for posting this – just made it last night – Dec 2013! Delicious I have to say! I was in a quandry of how the beans would look after – maybe post a picture or description or how it should taste, how soft. Thanks again – very very useful!

Reply

Emily from Frugal Living NW December 5, 2013 at 2:27 pm

Thanks for the suggestion! I’ll add that to the directions. Glad you had delicious results!

Reply

Rob Roy October 14, 2013 at 6:21 pm

I’ve been making my own hummus for years and loving it. I came across your site while searching for quicker ways to cook the beans and you delivered. Yes…when I first started making it I went the 10-15 hours of soaking the beans route…live & learn.
One trick I wish to pass on to others is, if you don’t have tahini available, you can substitute just about any type of peanut, safflower or seed butter. Good stuff!!

Reply

wASHINGTON MARYJO October 27, 2013 at 8:54 pm

Rob Roy, I just heard the other day about peanut butter, but didn’t know about safflower or seed butter, thanks for the tip!

Reply

OregonSue September 19, 2013 at 10:23 am

I was so happy to find your blog with the garbanzo beans… I bought some and have done the overnight soaking cooking 1 hour way. You just made my day! Thanks. Will be experimenting and make several kinds with flavors like wasabe, ranch, olive tepanade. Will post on my blog.

Reply

Kristina September 8, 2013 at 7:20 am

I love hummus! Thanks for the tips. If you have a dollar tree nearby I found the exact same lemon squeezer…you guessed it, for a dollar!

Reply

Tanja August 31, 2013 at 5:48 pm

I froze my homemade hummus before, and it worked beautifully. It had the same consistency before and after freezing.

Reply

Laura Malione August 18, 2013 at 2:06 pm

Thank you soooooooo much!!! Found your blog/site from a desperate Google search. I was ready to just give the beans to family and have them deal with the whole soaking nonsense lol. Now I can continue on my healthy eating quest! Thanks again!!! :)

Reply

Jessie July 15, 2013 at 11:58 am

This was amazing! I used a full pound of chickpeas/garbanzo beans but omitted the pepper flakes, coriander, and cumin because I didn’t have any. I also found this through a Google search, as another comment mentioned. I made the plain hummus as described (no spices except garlic), and to about 1 cup of the hummus added a small handful of cilantro and half of a small jalapeno, chopped, and combined in a food processor. Absolutely delicious!

Reply

suzanne July 8, 2013 at 2:10 pm

I’ve been desperately trying to rid my home of canned items. I live way out in yhe country so we had a ton of cans our first year. Since then… I’ve learned to make super easy and superior cream of chicken soup,and my own soups… so, I bought a bag of garbanzos about 6months ago… I’m finally giving it a try. I did the long soak… only about 7hours. Simmering now. Crossing my fingers. I love hummus, so I hope this works and I never have to buy canned beans again! Thank you.

Reply

Heather M June 11, 2013 at 6:28 pm

Mmm, we love homemade hummus. Cheap, and healthier than the grocery store. I don’t think I would freeze it because it is so easy to make fresh and I would worry about the texture changing.Thank you for linking up with us for Fabulously Frugal Thursday.

Reply

Miz Helen June 11, 2013 at 8:25 am

Hope you are having a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen

Reply

Maria June 10, 2013 at 5:47 am

This hummus looks wonderful! I love hummus with different vegetables or with pita chips, and have been wanting to make some too!!! This looks really good!

Reply

Brittany May 23, 2013 at 6:11 pm

How much hummus did the 1 3/4 cup of dried chick peas make?

Reply

Emily from Frugal Living NW May 23, 2013 at 9:11 pm

I soak and cook a large amount of chick peas at one time, around 4-6 cups dried.

The recipe calls for 1 3/4 cups cooked chick peas. This hummus recipe yields around 1 1/2 cups.

Reply

Yvette May 15, 2013 at 5:05 am

I use sesame seeds from the bulk dept. and make my hummus in my vita mix. This is a cost cutting measure plus delicious. Sometimes I toast them first along with cumin seeds. Next,
I want to add that I use my 8 quart pressure cooker to cook garbanzos, currently $58.00 which is a great cooker. 11 minutes.
http://www.amazon.com/Presto-8-Quart-Stainless-Pressure-Cooker/dp/B0000Z6JIW/ref=sr_1_4?ie=UTF8&qid=1368619181&sr=8-4&keywords=pressure+cookers,

Reply

Yvette July 15, 2013 at 1:43 pm

Hi, I always cook at least 5 or 6 cups dried beans and freeze the remainder in two cup containers. When cooking dried beans in a pressure cooker the rule of thumb is to not fill the cooker more than 1/3 full of the soaked beans. The cooker needs room to build pressure. 1/2 full for regular foods. The cooked beans freeze perfectly. The hummus is better not frozen. My daughter likes half apple cider vinegar and lemon juice. I use more lemon juice than this recipe. I make lots of variations, sun dried tomatoes, lemon zest, canned adobe peppers.

Reply

Terry April 28, 2013 at 2:31 pm

It is good to buy a case of organic multi-colored bell peppers in September at the best price, grill them and then pressure can half-pint jars. Lasts all year and totally ready to add to hummus (today) and homemade pizza (last night).

Reply

nick April 28, 2013 at 3:30 pm

…. pardon me, mind currently blown…. canning my peppers might be the single most brilliant idea that i have ever heard of :D CAN’t wait to CAN!!!!! thank you for your brilliance Terry

Reply

Anna April 6, 2013 at 3:50 pm

I just made hummus with garbanzo using this recipe. Its delicious! Thanks a lot!

Reply

Josh March 30, 2013 at 3:58 pm

When I make hummus I usually skip the tahini and use a dash of toasted sesame oil. It gives you a nice and even, though more intense, sesame flavor. If you want to try this, start with 1/4 tsp of the oil and go from there–it’s very strong stuff!

I also use extra olive oil when I roast garlic so I can use it for cooking and hummus… Try adding a bit of garlic oil along with the regular olive oil if you’re a true garlic lover.

Reply

Abigail March 23, 2013 at 3:52 pm

Yummy!!! I just made roasted red and yellow peppers for the first time and also just made hummus from scratch thanks to this site! I also used garlic infused olive oil and chili infused olive oil and line juice instead of lemon! Delicious! Even my 2 yr old likes it, thanks for this site!

Reply

nick March 23, 2013 at 3:57 pm

glad you liked it so much abigail! roasted peppers go really well on lots of things. next time you are making tacos/nachos/fajitas roast some up. or my personal favorite of all, toss some in a creamy pasta dish. and hummus…. well i literally eat it every day haha

Reply

slywlf March 22, 2013 at 2:54 pm

Like others before me, I found this site by desperately Googling dry chickpeas how to cook – and I am so gals I found this one! You make it clear, simple and un-intimidating, and now finally that bonanza of dry beauties are out of the canister and into hot water ;-)
My “recipe” is a hodge-podge of different curry and Moroccan recipes but one thing it absolutely required was chick peas, and since I don’t allow cans in my house anymore – well, except for the cat food ;-) – I had to do it for sure this time. Things are smelling scrumptious already, and I just wanted to say thanks for empowering me past my garbanzo fears ;-)

Reply

Angela April 22, 2013 at 9:47 pm

Yea! We’re so glad you found us!

Reply

Lorna Weaver March 16, 2013 at 10:18 am

I have used raw sunflower seeds in place of tahini for hummus. You need to process the hummus longer, but it will come out completely smooth. It is also easier to find the seeds over tahini and much cheaper too.

Reply

Blaine February 14, 2013 at 9:29 am

Hi! I am going to try your humus recipe and I am a kitchen appliance/gadget addict! I am not “selling” but do want to share my absolute favorite citrus juicer. I have no ties to the company or product other than I have purchased one for all my family members and I share with anyone will to listen!
Stainless Steel Trumpet Lemon Citrus Juicer Reamer Trumpet Extractor

Reply

Nicky February 7, 2013 at 5:02 pm

Thanks so much for posting this! I found you through a google search. Great, clear, concise directions. I had a ton of dried garbanzo beans lying in my cupboard and now I am going to try to roast them crispy for a yummy and healthy snack!

Reply

Kate February 7, 2013 at 9:25 pm

We’re glad you found us!

Reply

KaeLyn Morrill February 2, 2013 at 5:49 pm

Thanks for posting. I’m cooking garbanzos tonight and forgot how to do them.

Reply

Carolyn January 30, 2013 at 8:22 am

Try adding spinach and artichoke. So delicious. I hulled out cherry tomatoes and filled them with artichoke and spinach hummus for a party appetizer, not one was left!

Reply

don day January 28, 2013 at 7:28 am

Clear, concise, easy….thanks

Reply

David January 25, 2013 at 2:50 pm

I would never remove the skins myself. I would bet you a whole penny there is some pretty good nutrition in the skins for one, and why do do all that work if it is all going to be ground up anyway into a finer part of some humus paste. Right now I myself need to go out and get a small food processor because I can not get it thick enough in a blender, and it is a bit coarse from just mashing it by hand. I want mine to spread on bread something akin to how peanut butter might spread, and then add a few sandwich extras such as lettuce, tomato, pickles, onion, whatever, and some condiments. The sun dried tomatoes though sound like a good mix.

Reply

Kim January 25, 2013 at 2:01 pm

I tried cooking dried garbanzo beans for the first time the other day and they had these skins that were coming off after the cooking process. Another site I found said to remove the skins but that was certainly way more work that it’s worth. Do you remove the skins after cooking or use them as is in your hummus recipe? Thanks for your help. I’m heading in to the kitchen now to make some fresh sun dried tomato hummus!

Reply

Emily January 25, 2013 at 4:08 pm

Yes, some skins naturally come off during cooking. I don’t normally pop the skins off the garbanzo beans because neither my husband nor I mind a thicker hummus. I made one batch last week where I popped the skins off first. 2 cups took my 20+ minutes and is definitely not something I plan to do every time. It did produce a super smooth hummus. Check out Smitten Kitchen’s recipe for more (the comments also contain lots of information): http://smittenkitchen.com/blog/2013/01/ethereally-smooth-hummus/

Reply

chucki January 23, 2013 at 1:47 pm

try chipolte peppers if you really like spicy!!!!

Reply

David January 21, 2013 at 2:27 pm

I googled this page searching for information on dried garbanzo beans/chickpeas. I got an amazing amount of cooked beans from about $1.50 worth of bin garbanzos. I would say enough to make sandwiches for a month. I am just now working on making sandwich spreads with these beans. Now looking for fresh olives to grate into it; a little red wine vinegar helps, (but just a little), as well as olive oil, and other seasonings, and flavors; (anything that would taste good and be good for you). I would still like to gain more insight on healthy flavorings. This will be a good way to transfer from eating carcinogenic lunch meat with “sodium nitrate” to these beans which are supposed to be anti-carcinogenic. It also appears to be inevitable that the most frugal ways of eating are also much healthier, especially over expensive processed foods.

Reply

grace January 19, 2013 at 2:32 pm

Thank you so mcu for the helpful tips and the deliciouse recipe for the hummus.

Reply

Steve Tapp January 11, 2013 at 1:04 pm

Thanks for this; I’ve used it twice already, a year apart.

Reply

Marilyn January 1, 2013 at 10:36 am

The steps to soak & cook dried beans is worth the effort once you taste how delicious they are compared to canned beans. Also, freezing the beans is easy, so keeping canned beans on hand for an emergency is no longer needed. Thanks for posting this.

Reply

Susan December 4, 2012 at 6:08 pm

Has anyone ever tried to make ‘roasted red pepper’ hummus? I’m going to try it tomorrow and thought I’d just toss in jarred roasted red peppers. Any other ideas?

Reply

Emily December 4, 2012 at 10:43 pm

Yes, that would be a delicious addition!

Reply

nick February 18, 2013 at 7:38 pm

realize im late but roasted red peppers at home have a smoother consistency and often a little sweeter flavor. just some olive oil salt and pepper over sliced red peppers. roast then for 15 min or so and let them cool. fridge for 4 days or so they are fine. they have never lasted longer than that at my house I put them in everything

Reply

Renee March 5, 2013 at 3:20 pm

Hi Susan,

I’m also answering late, but as I am making a batch of roasted red pepper hummus right now, I thought I would comment. The other commenter, Nick, is so right!! Just brush a halved and seeded red pepper with a tiny bit of olive oil (even that is optional, I have roasted w/out the oil, too) and put the baking sheet under the broiler in the oven. When blackened, take them out and put them in a bowl with a tight lid for 10 min and they will be super easy to peel. Then you can store or use right away. Far better than the canned variety. Enjoy!

Reply

MaryJo April 28, 2013 at 3:35 pm

Agree with the red pepper thing, for sure! It’s sooooo easy to roast them. Another tip, if you haven’t discovered Gateway Produce (Andresen at about 18th in Vancouver), check it out.

They have great produce and I’ve gotten as many as 5 red peppers for $1.00 and they were big and beautiful. Their prices almost always beat the grocery stores on produce and some is grown locally, though much comes from CA.

Reply

TheFoodyGuy November 16, 2012 at 9:22 am

hey,
just found this recipe and love the twist with roasted garlic. I have noted a bitter note if I use the processor, not so if I use a food mill.
Regards to the freezing issue,, i am not sure if u have an answer or not, but I suggest freezing a small amount in an ice cube tray and see how it fares.
PS another extra twist is adding some cilantro chopped, lemon zest with the juice and some fresh minced chili if u like some heat- red flecks add some interest.

Reply

sharonmarie November 11, 2012 at 7:14 am

I use fresh celantro and fresh jalepano or cerrano pepper (food processor) to make my hummus…along with the roasted garlic and home made tahini (which tastes better (different) if you roast the seeds first)
Sounds strange but its a hit every time I make it no matter where or who I serve it too.
I live in deep south Texas so I always warn folks that its not Guacamole…
I make this once a week and the family eats it as a snack with home made flat bread when they get home from work /school while waiting for the evening meal to magicly appear on the table.

Reply

slywlf November 9, 2012 at 11:38 am

Like so many others in the comments I found you while Googling for how to cook dried chickpeas. I am trying to avoid anything in cans (BPA) and since I saw them in the bulk bin at my local health food store recently I bagged about a pound. Now I have a handle on them and am looking forward to making many of these recipes. Love the idea of cooking and then freezing beans – I had only just learned you can do that and I currently have a bunch of cooked Great Northern beans waiting in the chilly wings for their next act. Now they will have company ;-)

Reply

Christina October 19, 2012 at 7:36 am

Your instruction on preparing the dried beans was very helpful thank you. I have been eating hummous for years and never even considered roasting the garlic. My beans are cooking right now and I am actually going to add both roasted and a little fresh garlic…(minus the green inner part that can also make it taste bitter). Take care!!

Reply

Cat October 17, 2012 at 6:47 pm

I have bookmarked this so I can come back. The article on beans was fantastic. I may even share my recipe for Hummus from whole sesame seeds and green olives. I am doing South Beach. the hummus was amazing in fried eggs!

Reply

Maria August 28, 2012 at 5:46 pm

This is just what I was looking for! My husband loves Hummus, and he buys these tiny hummus packs everyday for like $3 each…. Not anymore… Thank you!!

Reply

Bonnie July 14, 2012 at 7:46 am

I live in a retirement village (CCRC) and do very little cooking. However, breakfast is important to me. I have discovered a favorite, scrambled egg with rice and garbanzos. Put a little olive oil in a skillet, add brown rice and chickpeas and heat, adding a little soy sauce, then one fork beaten egg. Cook like an omelet ,(I don’t flip it) adding a little hot sesame oil while cooking. I prefer soft cooked rather than firmly cooked. After putting in a dish, I sprinkle on top a good portion of curry powder.
For this dish, I cook two cups of brown rice and freeze portions in a small plastic bag, adding a portion of garbanzos to each bag. For breakfast, it is easy to remove from the bag, microwave for one minute, and proceed with recipe. Even the bag is easy to clean, dry and reuse.

Reply

Susan July 13, 2012 at 3:07 pm

Oops, forgot to mention that you drain and rinse the beans and then put it all in a food processor until desired consistency. I get tired of regular hummas so invented this one. I also love soaking the cooked garbanzo beans in hot sauce spreading them out on a cookie sheet and baking at 350 for about 30-40 minutes. Great crunch and healthier than chips.

Reply

Susan July 13, 2012 at 1:06 pm

I have a new love…1 can garbanzo beans, juice of 1/2 lemon, 5 0z plain greek yogurt and about 1 tablespoon of pesto. I just played around with it till I got the flavor right. I made pesto last year and froze it in an ice cube tray then popped the cubes in a freezer bag. I use one cube defrosted.

Reply

Michael June 27, 2012 at 7:09 pm

PS- I made my own tahini as well. It is very easy. Got some sesame seeds in the bulk section of the Madison Market for about $2.00 and made a jar of it, rather than spend $8 for the pre-made tahini. What was life before I bought a food processor? What was life?

Reply

Emily June 27, 2012 at 10:09 pm

Great tip, Michael! I am definitely going to try this as I would like to be able to make smaller, fresher batches of tahini. Thanks!

Reply

Michael June 27, 2012 at 6:55 pm

I have tried making hummus twice, and both times were dismal failures. I tried a third time, using your recipe, and roasting the garlic. I added a couple teaspoons of cayenne because I love it spicy. Finally: Success!! Thanks for the recipe!

Reply

Emily June 27, 2012 at 10:09 pm

Happy to hear it! Thanks for the comment.

Reply

steve June 26, 2012 at 7:35 pm

I have fresh picked chickpeas, and wanted to make fresh hummus , Im not sure how to start, do i have to boil them first?

Reply

April June 26, 2012 at 8:20 pm

Shell them if not already, soak them over night and then boil them the next day.

Reply

April June 23, 2012 at 9:24 am

I love this recipe. I didnt use the tahini though, but still taste like hummus! Cant wait until it cools down so I can eat it with my veggies.

Reply

steve June 26, 2012 at 7:43 pm

what should i do with freshly picked chickpeas, to make hummus?

Reply

Ali May 17, 2012 at 11:34 pm

Working on this recipe right now..how essential is the tahini to the hummus? And how tender should the chickpeas be? They’ve been on the stove for over 3 hours now and they just don’t seem to be getting any softer…though maybe it is what you said about no matter how long you cook the dry shriveled ones they’ll just never get soft..

Reply

Diane April 26, 2012 at 12:43 pm

Just a note to let yo know that tahinni is also very easy to make & stores in the fridge for months. I always make my own ever since they were out of it at Trader Joe’s. Pour sesame seeds in a food processor (they can be raw or toasted), start blending & add EVOO a little at a time until it’s the consistency you want. Blend several minutes to get a smooth product, and done! I buy sesame seeds in bulk, so they are not very expensive.

Reply

carol April 24, 2012 at 6:35 pm

Agree – fresh garlic is overwhelming in hummus. I have made hummus for years and just use garlic powder. I am certain roasted garlic would be wonderful, just like the difference between cooking your own garbanzos or buying canned – different! But, in the effort to not have to roast garlic, that is what I do. Great info and pics as already stated!

Reply

Jen April 4, 2012 at 8:25 pm

Quick question. If you soak the beans overnight, do you have to cook them before making hummus? Or can you just soak overnight and then add everything to the food processor?

Thanks!
Jen

Reply

Marla March 25, 2012 at 8:30 am

I got some garganzo beans from my brothers a while ago and I diden’t know what to do with them I look up on google and this is amazing site I put some in to a stew and

Reply

Ellen March 1, 2012 at 12:07 pm

I googled dried garbanzo beans and ended up here. Great site, and I’m looking forward to exploring further.

I thought I’d share another use for garbanzos in a spread. I have to credit a great little restaurant – Mangia in Kenosha, WI – where I had this years ago. Just start with four simple ingredients: garbanzos, olive oil, garlic and salt. Crush the garbanzos with a fork or pulse all the ingredients in a processor. I stop mixing before the beans are completely pureed. This gives the spread a more rustic textured mouth feel that’s great with a good rustic bread of any kind.

Reply

Pat February 26, 2012 at 11:51 am

I ,too, have discovered the fabalous taste of using dried Garbanzos to make Hummus My next step will be to make sesame paste. I like adding roasted red peppers, garlic, lemon juice and a some smoked paprika. If you like a little kick, a little bit of Sambal Oelek (fresh chili paste) does the trick.

Reply

Liz Koetje January 14, 2012 at 3:22 pm

A friend of mine from Lebanon came over and we made her version together. Super simple. She begins with about 1 1/2 cup dried garbanzo beans. Add plenty of water and simmer on the stove until very soft. This may take from 30-45 minutes, depending on the quantity of beans, the size of your pan. No presoaking is required. She drains ALL of the liquid off. Dump beans in the blender/food processor. Add several Tbsp lemon juice, 1-2 tsp salt (honestly, if you don’t add enough salt, it doesn’t seem to taste right), throw in a couple of garlic cloves, and add olive oil until it is the desired consistency. It takes a fair amount of olive oil to blend. I might add Tbsp or so of sesame oil or tahini, but not always. This is the basic recipe. For added zing, think about adding layers of flavors to the savory (salt) and acid (lemon juice) already in the hummus. You might add red hot pepper flakes, chipotle, cumin, paprika, or dill. It’s fun to experiment.

Reply

chiangmai-john January 9, 2012 at 4:41 pm

I’ve been making my own hummus for a while as well as my own tahini (easy with toasted sesame seeds and a bit of sesame oil). I read in Julia Child’s book where she says to remove as many of the skins as possible. You do this after cooking, of course! This is very time consuming but not difficult. I find that it does increase the flavor of the hummus nicely. If you remove the skins and try eating a few, you will notice they have little flavor and therefore you will know that the skins dilute the mild flavor of the chickpeas. If you have extra time and are a pefectionist or just want a little extra “love” in your hummus, try it.

Reply

Ciego64 January 7, 2012 at 8:11 am

I just found this site today.

I’ve not tried freezing hummus yet, but I can’t imagine it would be difficult because you’ve frozen the chick peas.

I have, however gone a step further and made my own tahini. One of my local grocery stores sells sesame seeds in bulk, I toast them and put them in a food processor w/ some olive oil. It keeps for almost ever in the fridge.

Reply

Marissa December 27, 2011 at 8:36 pm

I’m cooking a huge pot of garbanzo beans right now and this is the first time they have seemed cooked in the middle but with a tough skin on the outside? I’m not sure what the problem is.
I make hummus a similar way but I like to cut up red bell peppers and toss them with some oil onto a cookie sheet and roast them. They are so good blended up in the hummus!

Reply

Aimee @ Chickenville November 20, 2011 at 5:22 pm

We adore hummus in our house, but with four kids I have to make it from scratch. It’s way to expensive to buy. That’s also the reason I leave out the tahini. I can’t seem to get it at a good price. How much do you pay for your tub? How long does it keep? I’ve heard of other ppl putting in sesame oil instead to give it the flavor. I’ve never tried the coriander, but I do think the cumin MAKES the taste. We also love the intense garlic so I’ve not roasted ours. I think that would be good with another flavor like sundried tomatoes or cilantro. Here’s my recipe in case you want to check it out…

http://fromchapelhilltochickenville.blogspot.com/2010/01/homemade-hummus-photo-tutorial.html

Reply

Ali December 26, 2011 at 4:30 pm

@Aimee if you don’t mind buying online, head over to some place like Amazon. I get tahini at a great price there, cheaper than from the grocery store. There’s several brands to pick from but my favorite is Sesame King Tahini Paste. Big jars and there’s enough product turnover the tahini remains soft without a ton of oil separation. I find the ones sold in the grocery store have just been sitting there too long and it’s like trying to stir a brick.

Reply

Maria G October 25, 2011 at 10:51 pm

Thank you so much for the info! I made my first batch of garbanzo beans and I am happy to report that they are resting happily in my freezer. It was a minor miracle any made it there. They tasted so good right out of the pot. It was as easy as you said it would be. And thanks for the hummus recipe. Can’t WAIT to try that one.

Reply

shannon October 24, 2011 at 3:00 pm

i bought dried chickpeas for the first time. i wasn’t sure what i was going to do with them until i happend upon this site. i prepared everything (including roasted garlic) in the food processor aside from the beans. i let both the bowl of soaking beans and the bowl of prepared ingredients set in the fridge overnight. i did this to really let the flavors of the ingredients that are to be mixed with the beans saturate eachother. after cooking the beans and incorporating them with the prepared mixture (which was sooo easy since everything was already prepared) i had a bite. didn’t need to add a thing. no salt, no pepper, nothing but the basics listed above.
THIS RECIPE IS AWESOME!!!
thank you! i will be buying chickpeas and preparing this recipe for years to come!

Reply

milaxx October 8, 2011 at 5:10 pm

I swapped sriracha for the pepper flakes because I like a little spice and I don;t think I get it from pepper flakes. It came out great!

Reply

gary September 24, 2011 at 12:31 pm

your spicy hummus recipe, is that 2 and 3/4 cup garbanzo beans if you use the dried ones? why so much more than if you use canned?

Reply

Emily October 27, 2011 at 11:25 am

Oops! – It should read 1 3/4 cups. I fixed it. Thanks!

Reply

Ann September 12, 2011 at 10:21 am

I’m back, an hour later, hummus is done! It is soooo delicious. Thanks for the information. This was really easy, too. I’ll be making this one regularly.

Reply

Ann September 12, 2011 at 9:02 am

Just googled “cooking garbanzo beans” and landed on your page. The beans had already soaked all night and are now on the stove. Very clear instructions and photos. I will try the hummus recipe this afternoon. :)

Reply

The Little Oracle July 30, 2011 at 7:26 pm

For chickpeas that are soft and that’ll puree nicely for hummus, add 1 tsp. baking soda during soaking. This is common practice in some regions of the Middle East. I like adding a squeezed 1/2 lemon during cooking (and save the lemon juice till later). I prefer using the pressure cooker. I’ve tried cooking the chickpeas in the microwave as well. They come out pretty good.

Reply

Martha June 2, 2011 at 11:40 am

First time making my own garbanzo beans and I was looking to see if the cooked beans could be frozen for later use….and up came your web-site…..Thank you for answering all the question that I had in one spot :) I will be back to check to more helpfull hints….

Martha

Reply

tori May 29, 2011 at 11:09 am

Regarding garlic: “It overpowered the dish, adding a bitter bite. Even when I minced it as finely as possible, it was too strong. ” I saw this little piece of info on the food network… so who knows how reliable it is… but apparently the tinier you chop garlic the more taste comes of it so perhaps that is why it kept being so strong in your hummus!

Reply

Kelleigh @ Kelleigh Ratzlaff Designs May 6, 2011 at 3:45 pm

I soaked my dried garbanzo beans and made this hummus today (without the coriander, since I don’t have it) and it was FABULOUS!! Even better: I have enough cooked beans measured out for 3 more batches, AND my roasted garlic is ready to go for a QUICK snack! Thank you so much for posting this!!

Reply

Laura March 9, 2011 at 2:20 pm

OK – soaked mine all day then cooked in the evening & left on the stove overnight. DELIGHTFUL! never liked garbanzos before but love these… will now try soaking then roasting as someone said those taste super yummy as a snack… keep up the recipes!

Reply

Julie March 9, 2011 at 11:08 am

Great tip on using roasted garlic for Hummus!

Reply

Karen January 16, 2011 at 4:56 am

I love to make our own hummus too and we always freeze it with no big problems. I make a huge batch and freeze in smaller 2-cup portions. After it thaws there does seem to be a little (very little) amount of water or extra liquid that pools on top, but easy to mix back in! Worth it for the time saving!!! I definitely recommend to try freezing!

Reply

Lydia January 14, 2011 at 9:29 pm

THANK YOU!!! My daughter has allergies and Costco’s version is out! SIGH. Did you know that WATER packed tuna has soy in it! ANYway, I wanted to try to make hummus but didn’t know where to look!!!! Thanks again. Can’t wait to be brave… AND save money!

Reply

Kris January 14, 2011 at 9:13 pm

I agree with the first comment – excellent pictures! And thanks for the inspiring post.

Reply

selena January 14, 2011 at 9:06 pm

Hummus does NOT freeze well ;( AT least not the way I make it! I never have any left after a couple days anyway!

Reply

Sarah January 14, 2011 at 7:35 pm

I have frozen and thawed store-bought hummus before with no problems. Never tried making my own; now I will!

Reply

Bethany January 14, 2011 at 6:54 pm

I may just have to try making hummus for the first time. :)

Reply

charolyn January 14, 2011 at 3:11 pm

This is even giving me the desire to try and cook beans-something I have never, ever even thought of before!
I did do the cooked chicken and it worked great.
Appreciate all your sharing-it’s really helpful.
I know some people feel they only get “junk” food from couponing-but I am eating way better than I did before because of it-whole grain noodles, beans (canned so far), and various whole grain rices-I add some or all of these to canned soup (which I have in great abundance!).

Reply

Charlie January 14, 2011 at 2:54 pm

Wonderful post. Love making beans from scratch. We eat them a few times a week, so making big batches and freezing them makes it very easy and economical. The flavor cannot really be described unless you do it and it makes me feel good that I control how much salt and other ingredients go into my beans. With pinto beans I make huge batches of “Not really refried” beans. With black the same, but leave the broth and do not mash, add onions, tomatoes and cilantro at the last minute and season to taste. Great to go with any Mexican dish.

I have not tried the garbanzos, but plan on trying now! Thank you.

Reply

Katie S. January 14, 2011 at 1:10 pm

I have a general question about beans. I am very excited and want to do this, but the chili recipe that I have, you poor the beans and liquid from the can in – what do you suggest replacing the liquid with?

Reply

Elizabeth January 14, 2011 at 1:33 pm

If I use canned beans I always rinse them regardless of what the recipe states. The small amount of liquid in the can shouldn’t matter too much and if they are flavored beans, I always figure I can adjust the seasonings myself.

If you are still concerned, just add some beef or chicken broth (even in a chili recipe I doubt many would notice if you added a tad bit of chicken broth). Or just go with water. It is really hard to mess up chili.

Hope that helps!

Reply

Amber Black January 14, 2011 at 11:18 am

love that you posted this! I have made it from scratch before, but I seem to forget that for the convenience of buying it already made :) I am totally going to do this. Thank you for the inspiration!

Reply

Elizabeth January 14, 2011 at 9:31 am

I cook all my beans from dehydrated beans and have for sometime. There’s no better way to achieve the perfect flavor and texture. Chickpeas have the most noticable difference in my opinion. I highly recommend adding a cup or two of broth during cooking (veggie or chicken are my favs, and concentrate “better than boulon” brand is inexpensive and convient). The salt in the broth helps beans keep their integrity during cooking (more so with black beans, white beans and similar), and adds a nice flavor.

My favorite way to eat up my chickpeas is tossed with salt, pepper, red pepper flakes, and some shredded parm, either with brocolli or over pasta with a little olive oil.

Reply

Tiffany January 14, 2011 at 9:28 am

I love these bargain homemaking segments! I know not everyone has time to do this, but it is appreciated by those of us that do. I have always soaked beans for chili and ham with pinto beans, but had not thought outside the box for garbanzo beans…or the fact that you could cook and freeze instead of getting canned.

Reply

oregon shopper January 14, 2011 at 9:03 am

Your photos are excellent in this post. new camera? keep up the great work. thank you.

Reply

Leave a Comment

{ 15 trackbacks }

Previous post:

Next post: