This recipe is part of my 31 days of Dairy Free Dinners. You can find the entire list of ideas here.
I like to make hummus from dried chickpeas (garbanzo beans). 2 lbs of dry beans fills my crockpot and makes 2 large batches of hummus. I’ve found that chickpeas need to soak for at least 12 hours in cold water. After soaking is complete, drain the beans and add clean cold water. I cook them in the crock pot on low all day, at least 8 and usually 10 hours. Be sure to check the crock pot periodically and add additional hot water if needed.
Hummus can also be made from canned chickpeas. Drain and rinse well to remove extra salt.
It was very hard for me to write down this recipe, because making hummus is very much a by feel kind of recipe. The measurements provided are my starting point with each batch. It makes a very mild flavor that the little boys like (and more importantly will eat). Jared and I will often add garlic, crushed red pepper flakes, roasted red pepper, paprika or additional cumin for more flavor. Add as much or as little of whatever flavors you like.
Despite being a classic hummus component, my recipe does not have tahini in it. It has been a very hard ingredient to find regularly at my grocery store. I have used it in the past a few times and can’t tell a difference in flavor. If you would like to use it, I recommend starting with a quarter cup for every 4 cups of chickpeas. You will need a little less oil when using tahini.
Place cooked chickpeas and seasonings in the food processor and turn it on. While running, slowly add olive oil. If your food processor does not have an opening in the top, then stop the motor and add about a tablespoon at a time. You may notice in the picture that I do not measure the oil. I add about a tablespoon at a time and let it process before adding more. The half cup in the recipe is just a suggestion, you may use a little more or a little less. It should take at least 4 to 5 minutes and likely longer to fully process the chickpeas. Don’t be in a rush! The spreadable consistency of the final hummus is created by whipping the chickpea and oil mixture. If you under-process, then your mixture will likely have large chunks in it. After reaching your desired consistency, taste your hummus and add more seasonings if you like.
- 4 cups cooked chickpeas
- 1 tsp salt
- 1 tsp cumin
- ½ tsp pepper
- ½ cup olive oil (approximate)
- Place chickpeas, salt, cumin, and pepper in a food processor.
- Start to process. While running, slowly add olive oil through hole in the top. (If your food processor does not have an opening to add the oil, then stop the motor and add about a tablespoon at a time while processing the hummus in between.)
- Final hummus should have a consistency similar to mayonnaise with a little more texture.