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.

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.

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.

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!

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Homemade Hummus

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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.

Notes

Adjust seasoning, lemon or garlic to taste.

More DIY Food:

How To Make Mustard

How To Make Ricotta

How To Roast Garlic

 

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