Hummus from Scratch

Hummus from Scratch

RCROYER

"This is a great recipe made from dried garbanzo beans and soy beans. I cook my beans in a pressure cooker for an hour in a half water, half stock solution, but the old 'soak the beans overnight and simmer for two hours' method would also work."
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Ingredients

1 h 30 m servings 161 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
  2. Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
  3. Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

Footnotes

  • Cook's Notes
  • Add any other ingredients to make subtle changes in the taste of your hummus: I like roasted red peppers, sundried tomatoes, Parmesan, or scallions.
  • To make this on the stovetop, soak the beans overnight. Bring the beans, onion, and bay leaf to a boil; reduce the heat and simmer, covered, until the beans are very tender, about 2 hours. Proceed with the recipe.

Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

This was the first time I made hummus at home and it was yummy. I did not add soybeans and the soy sauce. I did add 1/4 tsp of cumin and 1/8 tsp of red pepper, which added more flavor.

Most helpful critical review

I am in limbo about this one. I really liked the beans when they were done. The cook time and method was perfect. Only change I made was using 1/2 onion, as I had one large sweet onion. I though...

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This was the first time I made hummus at home and it was yummy. I did not add soybeans and the soy sauce. I did add 1/4 tsp of cumin and 1/8 tsp of red pepper, which added more flavor.

I am in limbo about this one. I really liked the beans when they were done. The cook time and method was perfect. Only change I made was using 1/2 onion, as I had one large sweet onion. I though...

This is the best hummus I've had. Thank you for posting a pressure cooker recipe that works perfectly. I soaked the beans overnight and reduced the amount of time cooked, ate them right out of t...

Really quite easy. Pressure cookers are great! I want to play around with more additions to the hummus...more garlic, roasted tomatoes, pine nuts, etc

Good; a bit bland but I'm waiting for the flavors to develop.

Tried it for kicks and it just we bleh. I use all premium ingredients, but this recipe triples the number of typical ingredients.

I love the fresh cooked beans. I do not add onion as I like a more traditional hummus. I also add less tahini but I know that is a "to taste" issue. Also I add a pinch of cayenne for some kic...

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