Hummus from Scratch

Hummus from Scratch

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  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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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (4)

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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.

Blender Woman

Blender Woman

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 thought the beans were perfectly cooked and to be honest I liked them straight out of the pot. they would have been good in soup or even on a salad. I never had a fresh cooked chickpea, what a difference. Now about the hummus, I did not care for it at all! The tahini taste is just overwhelming. Maybe, some brands are more light tasting then others, I don't know. The onions could also be tasted and gave it a boiled onion after taste. It was way too thick too. Now, I have 3 full cups that no one will eat. I wish very much I would have just tested a portion of the beans. To top, I have a very good mixer and I thought it was going to burn the motor. I smelled an odor as it tried to blend this stuff. I wish this would have worked, and it didn't get tossed, but at least I know how to cook beans in my pressure cooker. My rating is for the actual hummus. I would only make half of it, at a time, to get the flavor desired and use the best tahini possible.



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 the pan and had to make myself stop so I'd have enough to make hummus :)

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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Sun-Dried Tomato Hummus


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