While we've posted many hummus variations over the years on our blog. We just can't help ourselves by adding new and tasty ways to adapt our classic hummus recipe …some might say "the world is our chickpea." This new variation adds thyme and cumin for an unexpected twist. Thyme has a sweet, earthy flavor that rounds out the heat and punch of the cumin. We think these extra ingredients take this hummus to the next level and no one will be asking for store-bought hummus again. Enjoy!
Origins of Hummus
Hummus is a creamy, delicious dip from the Middle East. Hummus is traditionally made of chickpeas, tahini, olive oil, and garlic. Since hummus has developed a reputation for being a healthy snack high in protein and fiber, you can find endless flavor variations on this classic dip.
What is the primary ingredient for hummus? Is there a difference between chickpeas and garbanzo beans?
Chickpeas or Garbanzo beans are the primary ingredient for hummus. Here at the farm we grow Kabuli Sierra Garbanzo Beans. The Kabuli means “from Kabul,” and has a light color with large seeds, a smooth coat, and a round, uniform shape, perfect for hummus or any other recipe. There is no difference between chickpeas and garbanzo beans. Today, you will find canned and dried beans labeled “Garbanzo” and “Chickpea” and they are all the same delicious bean! We do tend to call them garbanzo beans, but they are interchangeable.
Tahini is also a staple of most hummus recipes as it lends hummus its unique flavor, although you can find tahini-free hummus recipes. Some of the other common ingredients often found in hummus are garlic, salt, olive oil and lemon.
Is it cheaper to make homemade hummus? Why use dried beans instead of canned?
Homemade hummus is slightly cheaper than store-bought hummus. If you use canned chickpeas the savings will be marginal, approximately .50 cents for 2 cups. However, when you use dried chickpeas, homemade hummus is significantly cheaper than store-bought.
You get more bang for your buck when you use dried chickpeas. Here is the math: one 15 ounce can of chickpeas only has 9 ounces of beans, equaling $.15 per ounce. Meanwhile, a 5-pound bag of chickpeas will produce over 12.5 pounds (200 ounces) of cooked chickpeas, more than double when cooked. That means dried chickpeas cost only $.08 per ounce, half the cost of canned and you get so much more.
There is also the added benefits of dried beans are more sustainable with our eco-packaging and they weigh less, so they have less of a carbon footprint as they travel. They are also more nutritious as many brands of canned chickpeas are packed full of sodium.
The biggest and best reason is: dried chickpeas make a better hummus than store-bought. Not only is homemade hummus made with dried beans cheaper, but because of the fresh ingredients and the lack of processed ingredients, it is also much tastier.
How to Cook Dried Chickpeas
Cooking dried chickpeas is not as hard as you think. The most popular method for preparing dried chickpeas for hummus is to boil them on the stove top. However, with the invention of the Instant Pot (modern day pressure cooker), you no longer have to even soak your beans. Find more tips & tricks to cooking dried chickpeas.
Cooking Un-soaked Chickpeas in an Instant Pot:
- 2 cups dried chickpeas
- 6 cups of water
- Rinse the dried chickpeas, strain, and place dry chickpeas in the instant pot.
- Cover with 6 cups of water.
- Secure the lid, select pressure cook at high pressure for 45 minutes, then allow to natural release for 10 minutes.
- Drain and you are ready to make delicious homemade hummus.
How long do chickpeas need to soak for hummus?
Soak your chickpeas in water, at a 2:1 ratio for 8 hours or overnight.
Do you need to boil chickpeas for hummus?
You do not need to boil chickpeas for hummus. However, you do need to cook them to an internal temperature of 160 degrees Fahrenheit.
Do you need to peel the chickpeas?
You don't have to but for the smoothest hummus it is worth the extra effort to remove the skin of each chickpea after you finish cooking them. You would be surprised at how quickly and easily this is done. Also it doesn't have to be perfect.
How to Make Hummus
What we love the most about hummus is how easy it is to make. Dried chickpeas do add a couple extra steps but SO worth it if you want to make the creamiest, tastiest and most authentic hummus.
Once your chickpeas are ready to go (see above for complete instructions), it can be as simple as combining tahini, olive oil and chickpeas together in your food processor for a basic variation. If you don't have a food processor, you could attempt the blender but we recommend making smaller batches at a time.
Some other fun tips & tricks we have learned over the years: try first blending the tahini and lemon and or oil together before adding the chickpeas to make it extra creamy and smooth, soak your garbanzo beans in a brine of baking soda before cooking (suggested from a chef friend) but never add salt to your beans during cooking!! And consider peeling your chickpeas after cooking for extra smooth hummus like we mentioned above. It really does make a difference.
Some of other favorite hummus recipe variations:
- Cilantro Lime Hummus This recipe is zesty, bold, and very easy to make.
- Spinach & Artichoke Hummus Sautéed garlic and wilted spinach combined with marinated artichokes brings some sophistication to this hummus.
- Almond Butter Hummus Anyone that loves that nutty flavor of almond butter will surely love this recipe. Not to mention its delicious extra creamy texture.
- No-Tahini Hummus When you are a pinch and don't have tahini...BUT we also think just as delicious.
- Lemon & Garlic Hummus our version of a classic hummus with a bit of citrusy kick.
The list goes on... find more hummus variations!!
If you try this recipe or any other variation, let us know! Leave a comment, rate it, and don’t forget to tag a photo @PalouseBrand on Instagram.
Cumin and Thyme Hummus
1 cup Palouse Brand Chickpeas
8 cups water, divided
¼ cup tahini
2 tbsp. olive oil
1 tsp. minced garlic
½ tsp. salt
½ tsp. cumin
1 tsp. minced thyme
In 4 cups of water soak 1 cup of dried chickpeas for 8 hours or overnight.
Drain and rinse chickpeas. Boil 4 cups water at medium-high heat, add soaked chickpeas. Simmer for 1 hour, then drain chickpeas, reserving cooking water.
In a food processor, combine chickpeas, juice from the lemon, and tahini. Process for 1 minute, scrape the side and then process another minute.
Add olive oil, minced garlic, salt, cumin, and thyme.
Process for 30 seconds, gradually adding the reserved cooking water until hummus has reached desired consistency.
Serve with fresh thyme and olive oil.
Hummus can be stored in the refrigerator in an air-tight container for up to 1 week.