How To Make Hummus Dried Beans vs Canned

 

Homemade Hummus is a flavorful and healthy snack!  It is also easy to make.  I’m here to tell you How To Make Hummus with dried beans or canned.

How To Make Hummus Dried Beans vs Canned : Hummus Recipe

I have been a hummus eating machine lately!

Have I mentioned that I signed up for a blogger photography retreat that also happens to be on a Caribbean cruise?  Yay Me!  That gives me until January to get bikini ready.  Eeeek!

So, I’ve been needing healthy snack options like this homemade hummus.

How To Make Hummus Dried Beans vs Canned : Hummus Recipe

Before we get to the how to make hummus part.  First choose between dried chick peas or canned.

What’s the difference between dried or canned beans?  I’m so glad you asked.  Otherwise the 10lbs of hummus that I made to compare and taste test would’ve been a giant waste of time!  Not that it went unused . . . I totally ate all of it.  {yeah, I got a ways to go before I’m bikini ready}

Basically, making hummus with dried beans takes planning, preparation and a lot more time.  It is not difficult, but you will have to soak the beans overnight, at least.  Then you still have to cook them before making hummus.

Hummus made with the dried beans has a better flavor and consistency (in my opinion).  I also found the from scratch hummus to be easier on my tummy.

The canned chick peas also make a great hummus.  This method is far more quick and convenient.  It tastes good too.

So, would I choose dried beans or canned?  I guess it just depends on how much time I have and how soon I want to eat my hummus!

You can see the difference for yourself in the below photo.  The hummus made with dried beans is on the left, canned beans on the right.

How To Make Hummus Dried Beans vs Canned : Hummus Recipe

Enjoy your hummus with fresh vegetables, crackers, pita chips or on a sandwich.  I eat mine with carrots or smeared on top of a rice cake.

 Here are a couple things you may need for this Hummus Recipe. Use this as a reference for your next grocery shopping trip.  Or, if you decide to click the links below to view these products . . . Thanks for supporting WonkyWonderful!

{These are affiliate Amazon links} These links will take you to Amazon where I receive a small percentage of sales, at no extra cost to you.

How To Make Hummus Dried Beans vs Canned : Hummus Recipe

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How To Make Hummus Dried Beans vs Canned : Hummus Recipe
Print
Homemade Hummus
Author: WonkyWonderful
Ingredients
Canned Chick Pea Hummus
  • 2 Cans Low Sodium Chick Peas 15oz, aka Garbonzo Beans
  • 2-3 Garlic Cloves - chopped
  • Zest and Juice of 2 Large Lemons
  • 1 teaspoon Cumin
  • 1/2 teaspoon Garlic Powder
  • 1/4 Cup Tahini sesame paste
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Fresh Cracked Pepper
  • 2 Tablespoons Olive Oil
Dried Chick Pea Hummus
  • 16 oz Dried Chick Peas
  • 6 Cups Water to soak
  • 1/2 teaspoon Baking Soda
  • 6 Cups Water to cook
  • **Double all other ingredients above because the dried beans make almost double the amount as the canned. Or only use 8 oz dried chick peas.**
Instructions
Canned Chick Pea Hummus
  1. Drain chick peas and rinse thoroughly.
  2. Puree chick peas and all other ingredients in food processor until smooth.
  3. Refrigerate in an airtight container.
  4. Makes 3 Cups.
Dried Chick Pea Hummus
  1. Soak chick peas in water and baking soda for 12-24 hours.
  2. Drain and rinse.
  3. Bring chick peas and water to a boil. Reduce heat and simmer for 1½ hours or until tender. (stir occasionally)
  4. Drain and rinse. Refrigerate until cooled.
  5. Combine chick peas and all other ingredients in food processor.
  6. Puree until smooth.
  7. Refrigerate in an airtight container.
  8. Makes about 5 Cups.
Recipe Notes
Adjust seasoning, lemon or garlic to taste.

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Comments

  1. Very cool to know the differences between dried and canned! Dried takes a bunch more time I’m sure, but the results are prob well worth it. And yay for your upcoming food photography cruise! Sounds like a great time!

  2. I completely agree that cooking your own hummus is more tasty and easier on your stomach. You can also better control the sodium level, if that’s important to you. The only time I choose to use canned chickpeas is when I make roasted chickpea snacks. For some reason that I can’t explain, I had better luck roasting the canned beans. You can read about my experience in my blog post titled Best Summer Snack Recipe

  3. Katie says:

    Thank you for sharing – Where do you get your Tahini? We have gone to many stores searching for it and can’t find it! Is there a substitute we can use?

    Thank you!

    • Nicole Harris says:

      I have been able to find tahini at my local Safeway and a few other locally owned stores. It can be a bit of trouble to find but is definitely worth it. I’m really not sure what would make a good substitute. You can find tahini online if you ever order from the internet. Good Luck!

  4. tara says:

    Just curious, why the baking soda in the water with dried beans?

    • Nicole Harris says:

      From what I have read, the baking soda helps to soften the beans and makes the hummus a little easier on your tummy.

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