Hummus From Dried Chickpeas

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When i was on wic i had dried chickpeas rather than canned so i had to adapt the hummus recipe. This basic recipe can be varied by adding black olives, roasted garlic, red peppers, or other ingredients -- just look at the packaged hummus in the deli for inspiration. You can even substitute peanut butter for the more expensive, and sometimes difficult to find, tahini for a budget-friendly variation with a different flavor that some people prefer. It makes a big batch that can be frozen in handy quanities. Best made the day before, but i can never keep my family out of it that long.

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Steps

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Bring chickpeas to boiling then simmer about 1 / 2 hour until tender.

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Drain chickpeas , reserving liquid.

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Let stand until cool enough to handle.

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Process in blender or food processor in 2-3 batches according to the size / capability of your equipment.

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Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.

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Mix the batches together in a large bowl.

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Taste and adjust seasoning if necessary.

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Pack in freezer containers of an appropriate size for your household.

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Rather than trying to mix it in the can then measure it just put the whole can / jar into the blender , whip it up , and pour back the excess.

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Ingredients

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dried garbanzo beans, tahini, lemon juice, olive oil, garlic cloves, salt, ground cumin