6 Easy Hummus Recipes Using Dehydrated Instant Garbanzo Beans

Hummus is a versatile dip that works with almost everything — crackers, avocado toast, fresh-cut vegetables, even sushi. It’s packed with plant-based protein and fiber, which makes it a satisfying snack and dip option whether you’re meal-prepping for the week or putting together a party platter. If you haven’t made hummus from scratch, you have no idea what you’ve been missing. These six recipes are the perfect way to dive in — all of them built around dehydrated instant garbanzo beans that rehydrate in 20 minutes instead of the overnight soak dried beans usually demand.

History of International Hummus Day

Although we know that hummus originated in the Middle East, the exact origin is greatly contested. Many countries around the Mediterranean claim to be the originator of the recipe. The first mention of hummus in a cookbook was found in the 13^th century in Cairo. The recipe was a cold chickpea puree and lacked lemon juice and garlic. It had pickled lemons with oil, spices, and herbs.

Hummus is still a staple in the Middle Eastern diet. Hummus is the Arabic word for “chickpeas.” There is also a debate over whether the Greeks invented hummus. For that reason, hummus is one of the greatest crossover foods.¹

Although hummus is a relatively new phenomenon in the U.S., it is now considered a staple in many American households. The first International Hummus Day commemoration was in 2012.¹ It’s now observed on May 13 every year.

Easy Homemade Hummus Recipes

This delicious creamy dip from the Middle East is teeming with vitamins, minerals, and a myriad of nutrients excellent for your whole body’s health. Whether you’ve had hummus before or you’re just hearing about it today, these six recipes will transform your kitchen skills. (Looking for a faster path? Our Instant Hummus Mix Pairings guide covers what to serve alongside MEP’s pre-mixed flavors.)

Easy Homemade Hummus²

Time – 30 minutes

Ingredients

• 2 cups dehydrated instant garbanzo beans, cooked and cooled
• Juice of 1 large lemon
• 4 tablespoons of well-stirred tahini
• 1 garlic clove, grated
• 2 tablespoons extra-virgin olive oil, plus more for serving
• ½ teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons of water
• Dash of ground paprika or sumac

Method

1. Put the tahini and lemon juice in a blender and blitz for about 1 minute.
2. Using a spatula, scrape the mixture stuck on the blender sides and bottom, and blend for 30 more seconds to make the hummus creamy.
3. Pour in the olive oil, grated garlic, cumin, and salt to the whipped tahini and lemon juice.
4. Blend again for 1 minute until well blended. Remember to stop midway to scrape the paste off the sides of the blender.
5. Put half of the chickpeas into the blender and blitz for about 60 seconds.
6. Use a spatula to scrape the blender sides and bottom, and then add the rest of the chickpeas.
7. Blend the paste for 2 minutes or until it’s thick and smooth.
8. If the hummus is too thick for your liking, add 2 to 3 tablespoons of water and make it as light as you desire.
9. Sprinkle some olive oil and a pinch of paprika and serve.
10. Leftover hummus can be refrigerated for up to one week in a sealable container.

Chestnut Hummus³

Ingredients

• 2 cups vacuum-packed cooked chestnuts
• ¼ cup freeze-dried broccoli
• ¼ cup freeze-dried cauliflower
• Juice of 1 large lemon
• One garlic clove
• Boiling water
• 4 tablespoons olive oil

Method

1. Rehydrate the vegetables by soaking them in 1 cup of warm water. Drain any excess liquid.
2. Separate one chestnut from the packet and set aside for later.
3. Throw the other chestnuts into a food processor.
4. Pour the lemon juice, oil, and a little water into the blender.
5. Toss the garlic into the mixture in the blender.
6. Blend it to a smooth paste.
7. Scoop from the blender onto a bowl or plates.
8. Lastly, grate the chestnut you had set aside and top with celery, broccoli, and carrots.

Garbanzo Beans Hummus⁴

This hummus recipe only takes about 25 minutes to make (most of it the bean rehydration) and is easy.

Ingredients

• 4 cups dehydrated instant garbanzo beans
• ½ cup chickpea liquid
• ½ cup tahini
• ¼ cup olive oil
• Juice of 2 lemons
• 2 garlic cloves
• 1 tsp cumin
• ½ tsp salt
• Olive oil, for serving
• Paprika, for serving
• Fresh parsley, for serving

Method

1. Add the beans to boiling water to rehydrate. Simmer for about 20 minutes.
2. Throw all the ingredients into a food processor.
3. Blitz on high for about 1 minute or longer if you want a creamier paste.
4. The paste will stick to the sides of the blender; use a spatula to scrape it back to the blades. If it’s too thick, pour in some chickpea liquid as needed.
5. Serve and garnish with fresh parsley, olive oil, and paprika if you so desire.

Hummus Recipe from Scratch⁵

This recipe will make about 1 ½ cups and will take about 30 minutes to complete.

You’ll need a food processor or a blender, a can opener, and a mesh strainer.

Ingredients

• 2 cups dehydrated instant garbanzos
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons tahini
• Juice of 1 freshly squeezed lemon
• 1 garlic clove, coarsely chopped
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Sliced vegetables, for serving

Method

1. Rehydrate the chickpeas. If you have the time, pinch the skins of the chickpeas off for a smoother hummus.
2. Put all the ingredients — chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper — in the blender.
3. Blitz the hummus for 5 minutes until smooth.
4. Scrape the paste that sticks to the sides of the bowl down toward the blades.
5. Add 2 to 3 tablespoons of the reserved chickpea liquid if the consistency is thicker than you’d like.
6. Pour the hummus into a large bowl and serve with the vegetables.

Chickpea and Garlic Hummus Recipe⁶

This is a quick-fix hummus recipe that comes together in about 25 minutes (most of it bean rehydration).

Ingredients

• 2 cups dehydrated instant garbanzos, cooked and cooled
• One tablespoon tahini paste
• One garlic clove, chopped
• Three tablespoons 0% fat Greek yogurt
• Freshly squeezed juice of 1 lemon

Method

1. Toss the chickpeas, tahini, garlic, and yogurt into a blender and blitz until smooth.
2. Pour in the chickpea liquid as needed for desired consistency.
3. With a spatula, scrape the cream into a bowl.
4. Drizzle the lemon juice into the hummus and stir.
5. Serve with potato crisps or fresh vegetables.

Traditional Hummus Recipe⁷

This recipe will take you about 30 minutes to complete.

Ingredients

• 3 cups dehydrated instant garbanzos
• One minced garlic clove
• 5 ice cubes
• 2 tablespoons tahini paste
• ½ teaspoon kosher salt
• Juice of 1 large lemon
• Hot water (if needed)
• 3 tablespoons extra-virgin olive oil

Method

1. Rehydrate the chickpeas by cooking in six cups of boiling water for 20 minutes. Put the chickpeas and minced garlic in a blender and whizz until smooth.
2. Throw in the ice cubes, tahini, and salt.
3. Pour the lemon juice into the blender and blitz for about 5 minutes.
4. If it’s too thick, gradually add hot water and pulse-blend until you get the consistency you desire.
5. Scoop it out and lay it in a bowl, and sprinkle with extra-virgin olive oil.
6. Serve with vegetables of your choice.

Final Words

The main ingredients of any hummus recipe are chickpeas, tahini, olive oil, and lemon juice. You can experiment with seeds and vegetables as some of the recipes above do, or stick with the well-known traditional formula. Either way, starting with dehydrated instant garbanzo beans means you skip the overnight soak entirely — 20 minutes in boiling water and the hardest part is done.

Want pairing ideas to go with your homemade hummus? Try our Instant Hummus Mix Pairings guide for what to serve alongside each style of hummus. Grab a pack of garbanzo beans from Mother Earth Products and try these out. Leave a comment below with your favorite hummus recipe.

References

1. https://nationaltoday.com/international-hummus-day/
2. https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/
3. https://www.bbcgoodfood.com/recipes/chestnut-hummus
4. https://downshiftology.com/recipes/3-minute-hummus/
5. https://www.thekitchn.com/how-to-make-hummus-from-scratch-cooking-lessons-from-the-kitchn-107560
6. https://www.bbcgoodfood.com/recipes/easy-hummus-recipe
7. https://www.themediterraneandish.com/how-to-make-hummus/