Hummus nutritional value: dried vs. canned chickpeas

Canned and preserved foods are not as healthy. Specifically, when using canned chickpeas instead of dried ones to make hummus, you loose half the nutrients.

Most of the recipes for homemade hummus found on the web, are based on canned chickpeas (a.k.a garbanzo beens). To those of you who are acquainted with the original flavor of hummus (not the industrial type, that is), this probably sound like a but idea. True, the use of canned peas demands less effort, but it doesn’t taste that good.

For those of you who see think canned chickpeas are a reasonable substitute, I collected some data about the nutritional differences between cooked dried chickpeas and canned ones.

Minerals. Canned chickpeas contain 52% more sodium than cooked chickpeas, although in the process of making the final product (the hummus, that is), this might change.

raw data source:
NutritionalData

But the use of canned chickpeas leaves you with 48% less Iron, 42% less Copper, about 30% less Magnesium, Phosphors and Potassium and 10-25 percent less Zinc, Calcium and Selenium.

Vitamins. Vitamin C is not affected by cooking and can-conserving. The canned chickpeas contain 55-75% less Niacin and Folate though.

Amino Acids. Chickpeas contain 18 essential amino acids. About 35% in average of that content is missing from the canned product.

Omega-3. About 48% of the Omega-3 fatty acids found in dried chickpeas after it is cooked, are absent from the canned product. On the other hand, the Tahini (second most important ingredient in hummus) contains a triple amount of Omega-3.

Summery
Canned chickpeas nutritional value is very poor compared with cooked traditionally chickpeas. In general, about 50 percent of the nutrients are lost, and in some cases even more. This is, of course, a potential case-study for the general effect of nutritional value loss when using preserved foods instead of fresh ones, but of course – this blog talks about hummus, so our special concern is about what happens to chickpeas.

Comments

81 Responses to “Hummus nutritional value: dried vs. canned chickpeas”

  1. LEA on April 7th, 2007 9:02 am

    THANK YOU…I AM GLAD THAT YOU DECIDED TO TRANSLATE YOUR SITE INTO ENGLISH…BUT THERE ARE MANY MISTAKES IN SPELLING AND IN PHRASING…NOT VERY PROFESSIONAL..

  2. shooky on April 8th, 2007 12:35 am

    Dear Lea,
    Earlier after opening up this blog I stated the obvious: English is not my mother tongue so I make mistakes. I could not afford to pay for help in this area, so I use a spell-checker for spelling and do my best with the grammer.

    Indeed, as you say, this is not “professional”. But do I still offer good content? I believe I do. I know a lot about Hummus, and can explain myself in a more or less intelligent and coherent manner, which I believe most people will cope with, even if I a bit inarticulate when using English.

  3. hummuslover on April 9th, 2007 6:24 pm

    Lea is an idiot, as is anyone who leaves their comments in all caps. Your site is a great source of info. I learned a lot and planning to try out your homemade recipe. I´m glad it´s in English since my ability to read hebrew (?) is nonexistent. Your English is great for someone for whom it´s a 2nd language. It´s all about the content in the end.

    I should know; I am around non native English speakers on a daily basis, and practice makes perfect so keep up the good work. I doubt you´re making much money from this site itself so don´t worry. People like Lea should appreciate that there are people out there who won´t have perfect command of English but should be appreciated regardless for trying. If you need help with the english, feel free to drop me a line. good luck!

  4. Jewlicious » Blog Archive » The blogosphere’s saving grace. on April 11th, 2007 7:18 pm

    [...] Endeavoring to shed light on the glory that is hummus is the very first Israeli blog devoted entirely to hummus, Hummus 101, which comes in both Hebrew and English versions. The brainchild of a man named only Abu Shuki ha-Mekori, a cute reference to the flagship hummusiyyot of Abu Ghosh (there are two, across the street from each other, and both are named “The Original Abu Shukri”), Hummus 101 (or “Hummus for the Masses” in Hebrew) offers scholarly treatises on hummus’ health value and excellent recipes for both falafel and hummus for those deprived non-Israelis who don’t have access to the genuine article. And everyone in Israel, of course, has a favorite hummusiyya – mine is Ta’ami on Shammai Street, where the owner Moti knows me well enough that all I have to do is walk in and he presents my regular order (hummus fuul with falafel) without even asking – but Hummus 101 aims to broaden everyone’s horizons with accounts of field trips to hummusiyyot both famous and obscure, and even a few completely inexplicable (Israel’s first Yiddishe hummusiyya). [...]

  5. Kirin on April 12th, 2007 6:29 am

    Lea is such an ignoramus, shame on her!

    Your English is just fine and and much appreciated. I have made hummus for years but today for the first time, after carefully following your recipe with overnight soak, I beleive I have tasted real hummus and I can tell you it is absolutely delicious and will never open another tin to make hummus again. Many thanks.

  6. shooky on April 12th, 2007 8:11 am

    Guys, don’t be so harsh on Lea.

    Kirin – this is great news and it fills me with satisfaction.

  7. Bambi on April 13th, 2007 5:45 pm

    Hey Shooky,

    After reading both, I still prefer the Hebrew site, but still – don’t get discouraged; for non-Hebrew speakers this is a priceless informational service, spelling and grammar mistakes notwithstanding.

    BTW – what about reviews of hummus places outside of Israel? if you’ve turned international, let’s spread the knowledge about decent hummus spots worldwide. I’m sure people will gladly contribute reviews/posts (I know I would re NYC places).

    On a different note – I would advise all readers who wish to try making home-made hummus to opt for high-quality tehini. This may not be clear to Americans, who are not that familiar with different tehini qualities. For residents of NYC I highly recommend AlWadi tehini; it’s available in several Arab shops, such as the Lebanese grocer at 112th Street and Broadway (I’m sure it can be found downtown as well, for those of us who have no Columbia affiliation). Avoid, if possible, Korynos and all the imported Israeli brands – they usually suck, and will not produce decent quality hummus.

  8. shooky on April 14th, 2007 6:47 pm

    Hey Bambi

    Thanks for the compliments.

    In the future, I hope not only that my English will improve, but also that there will be many contributors. Worldwide coverage of hummus reviews is, by all means, one of our goals.

    Feel free to be the first one to post such a review – only remember it should be helpful and objective (since you are already an active registered user of the Hebrew hummus blog, and I follow your comments, I consider you a trustworthy candidate).

    Meanwhile: thanks for the tahini tip!

  9. Rob on April 17th, 2007 8:45 am

    I agree, i like what youve done, very informative

  10. PreggieGal on April 22nd, 2007 7:47 am

    Dear Friend,

    Thank you for your nutritional comparison of canned vs. dried garbanzo beans.

    Recently it has been discovered that canned food is not safe:
    http://www.ewg.org/reports/bisphenola/newsrelease.php

    I was trying to find a good source of protein and/or omega-3 that did not involve meat, milk products, fish or soy, and a friend introduced me to hummus. It was great! But the kind in the stores has too much salt (sodium), so I wanted to make my own. Also, finding organic hummus is difficult and it’s expensive, but making my own organic hummus is cheaper and of course healthier.

    I just have one question: for the tahini, do you recommend raw tahini or roasted tahini? Or it doesn’t matter?

    Thank you for your website.

    I like eating hummus by dipping raw vegetables in it. This is great, because previously I really disliked eating veggies. That was not a good situation for a gal in my condition. Also, my pregnancy guidebook recommended Tryptophan-containing foods to help overcome pregnancy insomnia, so thanks to your info I found out that hummus has Tryptophan! Thank you!

    Take care,
    PreggieGal
    (expecting twins in 2-3 months)

  11. The primitive American hummus culture at The Hummus Blog on May 4th, 2007 12:35 pm

    [...] Another issue is the quality of tahini. In the middle-east there’s a rich supply of raw tahini products. Dozens of brands, some of which are great, others horrible – but there’s a choice. In the US, from what I‘ve been told, there is very little choice between mostly mediocre tahini products (They say AlWadi is a decent tahini, and you can find it around New-York). [...]

  12. Vermontoise on May 5th, 2007 2:07 pm

    Corrected post…

    I‘m so glad that I found this site – and I‘d like to thank you whole-heartedly for putting it into English. As much as I‘d love to be able to understand Hebrew, my solidly Protestant upbringing didn‘t include Hebrew lessons!

    I am passionate about hummous, and until tonight thought I was strange for considering it a main dish… I often make up a batch of hummous and have it for dinner (my local shop in Paris suggested AlWadi tahini – I was very pleased to hear it’s one of the best, and available just three doors down from me!)

    I had a gastric bypass operation a year and a half ago, and am looking for new ways to manage my new weight (I have reached my goal weight.) I was afraid that my passion for hummous would make me fat again – but now I see that it’s not the hummous itself but what I eat with it that I should be careful of. I‘m also eager to try the recipes that you suggest. I always make my own, with almost no oil, but I want to try some new variations.

    Thank you again, and please keep up the good work!!!

  13. shooky on May 6th, 2007 12:12 am

    Dear Vermontoise -
    We live for comments such as yours. Thanks!
    Anyhow, it is important to say: although the pita bread is the main “danger”, don’t go crazy with the hummus. And make sure you consult with an expert or at list with your doctor about this diet.
    Good luck!

  14. Driftwood on May 9th, 2007 11:59 am

    What was your answer to the pernent ladies question? Raw or rosted?
    Tanks for you effort..and inf

  15. John on June 23rd, 2007 10:11 pm

    Great site, no problem with your english – I can figure it out when something is not right. It reminds me of early compact discs of classical music from Japanese companies such as Denon – the German liner notes and lyrics had been translated into Japanese and then English, always a treat to read. For as linguistically limited a people as Americans are, we really ought to be amazed at how well others do with our language given how nonexistent our skills are in the languages of others.

    I discovered Middle Eastern foods when I spent six weeks at an Arabic language and culture institute one summer. They’ve become a major part of my diet and my favorite cuisine to make from scratch.

    Another point on dry v. canned – less waste, energy involved in production.

    Now I am committed to finding one of the good tahinis you mentioned. But you do not try to explain what qualities a good tahini has. Please go on and try to describe it. Thank you.

  16. shooky on June 24th, 2007 1:57 am

    John – thanks. I’ll talk more about tahini soon.

  17. elias on July 22nd, 2007 1:49 pm

    man , when it comes to hummus , who else than a Lebanese comes to resolve the whole issue ?! actually i cannot get what the whole fuss is all about here , but there happens to be a talk over a kind of appetizer thats been on my lunch tabel every day of my life so far .. Hummus originated in Lebanon , and the REAL TRUE MOST RELISH HUMMUS RECIPE is as follow 1) get dried chickpeas , soak em for about 8 hours in room temperature water 2 ) drain the chickpeas , then add new clear water in a pan or somethin and steam the chickpeas til they become STARCHY ! 3) the point here is turning the bloody solid chickpeas into edible starchy beans , starchy so that we assure the chickpeas are gonna absorb all the other solutions later to be CREAMY! 4 ) when the chickspeas are finally well steamed , drain em , add some salt to em and put em into a mixer thenauce ( tAHINI ) eq add sesame sual to about half the amount of chickpeas , a bit of lemon juice , NO GARLIC should be added at this procedure unless u wanna consume the whole humus instantly , the point is preserving humus with garlic in the refregie wont taste good later or merely as good as when u add crushed garlic prior to eating .. hope ya enjoy the genuine recipe

  18. Ronald Wagner on July 25th, 2007 11:24 am

    I love garbanzo beans with olive oil and garlic, but have never tried a hummus that I liked much. Will look forward to trying your ideas! Thanks for the nutritional information also. For health reasons, if not money, we should all be eating more vegetarian fare.

    I lived around Jewish delis in Los Angeles, and never saw any hummus on the menu. Maybe I just missed it. Is it sold around Fairfax Ave. now?

    Thanks again,

    Ron Wagner

  19. Juan on August 22nd, 2007 6:21 pm

    Lea is an idiot, and she has no manners. If you don’t approve of his English, find another site

  20. Banu on September 13th, 2007 12:18 pm

    Hi Shooky, Love the way you have explained the recipe and I have made a lot and hope to make my hubby happy too… We love hummus and thanks for all the information… keep your good work.

  21. shooky on September 15th, 2007 8:54 pm

    Banu – thanks dear, this is very kind of you.

  22. Yvette on September 19th, 2007 7:01 pm

    I came across your website looking for hummus recipes using a search engine. I’m opting to use your recipe because of the use of dried garbanzos. I’m already soaking them and can’t wait until tomorrow!

    The nutritional aspects of dried versus processed is amazing. Thanks for the info!

  23. shooky on September 20th, 2007 1:16 am

    Hi Yvette,
    Good luck, and tell us how it came out, OK?
    BTW, what tahini are you going to use?

  24. Libby on October 13th, 2007 12:11 pm

    I have found canned hummus here in Australia, and was wondering if anyone knew how I could can it at home.

  25. vidal on November 13th, 2007 10:14 pm

    Hi,
    Nice site you have here. Me happy for finding it. :D
    I use to make no-tahini-hummus, because of the high fat content of tahini, but I have to admit I got bored, so your newly found site is a blessing for me! Considering this, why should I stumble upon some language mistakes instead of learning so many things about a food I love? Perfect English makes a professional site? I really doubt that’s enough… (Not to mention non-professional visitors using ALL-CAPS… :)
    Keep up the good word (and lucky me! you made an English version for people like me. I suppose a Romanian one wasn’t on your list, so Eng is the next best thing for me. :D )

  26. 10 Common Mistakes in Hummus Recipes : The Hummus Blog on November 27th, 2007 3:02 am

    [...] If you tried making hummus yourself and were disappointed with the outcome, try going trough this checklist of common mistakes in hummus making. 1. Using canned chickpeas instead of dried ones. (example: Eco Child’s Play). That’s the most common mistake of all, and it is devastating to both flavor and nutritional value. I devoted a special post for that canned chickpeas thing. [...]

  27. radtek on November 27th, 2007 9:43 am

    Canned chickpea are ok in pinch- just. Dried always provide a better hummus. As far as Lea goes- anonymity on the web emboldens rude thoughtless comments, but still she was only expressing an opinion. We don’t have to adopt it. Kudos for the effort on the site shooky.

    I’ve left off putting fresh garlic in the hummus and only use powder now. Fresh garlic (even 1 clove) after it sits for a while overwhelms the hummus and I burp and exhale it for at least a few days! I must try the late addition and see how it fares…

  28. shooky on November 27th, 2007 4:21 pm

    Radtek -
    True, in the long run using fresh garlic may leave aftertaste and that’s a very good reason to eat the hummus instantly. You can also add the fresh garlic shortly before serving.

  29. Xenobia on January 25th, 2008 8:49 pm

    I haven’t tried your recipe yet, but I am so excited to learn that I didn’t buy the wrong kind of chickpeas, after all! I am an American living in Germany, and the thing I miss most about home (funnily enough) is the HUMMUS.

    I guess that’s because I can find just about everything else I miss — pizza, good Thai food, good Vietnamese food, etc., right here. But I haven’t found even lousy hummus around here yet. You can get reasonably edible hummus at every grocery store in America, but I haven’t found it in one yet in Germany.

    The best hummus I’ve ever eaten in America is in Chicago, at a Lebanese restaurant named Andie’s in Andersonville. It is the best! Creamy, garlicky, and delicious. They garnish it with black olives and chopped onion, and serve it with awesome thick, chewy pita bread, and it is heavenly.

    I’m salivating just thinking about it. And my five-year-old son, who is a picky eater, loves hummus the way most American kids love peanut butter (which he won’t eat).

    So I’m really, really looking forward to trying your dried chickpea hummus!!!

    But where am I gonna find a decent tahini sauce? I’m in Wiesbaden, not far from Frankfurt. All suggestions are welcome — any German readers out there?

  30. shooky on January 26th, 2008 2:16 am

    Dear Xenobia,

    I’d start with checking if there are Lebanese or Syrian shops in Wiesbaden or in Frankfurt. If not, and you happen to get to Berlin, than there are places in Kreuzberg.

    Also, you can buy Tahini from Amazon through our affiliate shop
    http://astore.amazon.com/hummus101-20
    I think they do ship to Germany, and I’ll go for the Al Wadi brand.

    There’s also a business somewhere in the south of Germany that imports products from Israel, one of which is tahini. If you still have problems finding decent tahini, ask me and I’ll get you the details.

    Good luck!

  31. Benjamin on February 26th, 2008 5:13 pm

    hi shooky,

    I tried to order the Al Wadi Tahini from your amazon store but they do not ship to Germany.

    I would really appreciate it if you could send or post the details of the south German importer of Israeli products.

    Your hummus recipe is great, I am making my 3rd batch tonight.

    many many thanks for a really great site

    Benjamin

  32. shooky on March 1st, 2008 2:31 pm

    Dear Benjamin,
    I asked for the details and will post them here as soon as I get them.
    Thanks for the kind comment.

  33. Dror Musa on March 5th, 2008 10:39 am

    Shooky , I guess not enough is being said in the blog
    about how choose your chikpeas ?!?!?!?

    I suppose , the type of chickpeas you use affects the taste just as much
    as the type of Tahina you use , but not enough is being said about how
    to choose your grains , or more specifically : from which country/area are the best grains , or the best Restaurants like Said,Abu Hasan,Bahadounas,
    Abu Shukri(via doloroza) etc – from which areas are the grains of hummus they use ?

  34. Steve on March 17th, 2008 10:29 am

    Can you freeze humus after making a large batch? How long will it keep? Fresh that is.

  35. judith on April 18th, 2008 5:20 pm

    I soaked my humus for 12 hours and when I uncovered the plate, I found disgusting white smelly spots floating on top of a thick foul liquid. I threw them away and soaked a fresh batch for only 6 hours and have them soft boiling now.

    Why recommend the 10-15 hour soak? My flat is at 22′C so I know it is not too hot for the humus to ferment like this….And the humus are dried “fresh” ones packed last month. Any answers?

  36. shooky on April 19th, 2008 12:00 am

    judith – the smell means either you didn’t wash the chickpeas well before soaking or that it’s too hot and they leavened. It’s always good to swap the water every few hours if possible, and if you’re not sure about the weather than put the soaking bowl in the fridge just in case.

  37. judith on April 19th, 2008 11:13 am

    Shooky- thank you for your quick response. I am new to humus making (less than 100 times) But I know I washed the humus well. I just realized I left the soaking humus on top of the microwave. And I used the microwave for 3 minutes; therefore, the humus was warmed up by the heat/radiation from the microwave. DOH!!
    Now I tried my second batch of humus; but I used baking POWDER instead of baking SODA. There is NO baking SODA here in the U.A.E. I went to the 5 biggest supermakerts and they only sell baking powder; even the “natural” store only sells baking powder.
    I used half a tsp of baking powder. The result? Diesel gas, bitter aftertaste. Terrible!! Also, I only used 1/2 c tahini and I found that it was too tahiny. (and I love tahina!) Maybe my Tahini is too strong? It is “Al Buadi” tahini from Egypt.

    So my final question is, Can baking powder in any quantity be used instead of baking soda? Because I have been longing to create that creamy texture these past 100 failed times :(

  38. shooky on April 19th, 2008 3:21 pm

    Baking powder is OK, although you need to use more of it. To get rid of the aftertaste take it off the stove just after the chickpeas are soft, wash them well and swap the water. You can also use a pressure cooker – my father do, and he’s hummus is very good.

    I don’t know Al Buadi, but I advise you try tahini from Lebanon or Syria. Also, I once used a Greek tahini that was great, but of course different brands from the same country can be completely different. Lebanon and Syria are places where the use of tahini in foods is very common, so I guess they know the difference – unlike Turkish manufacturers for example.

    Good tahini should be light brown ans is supposed to be delicious as is, raw and untouched. If it doesn’t, than it’s not a good tahini. Keep in mind that you should always give it a good and long shake before opening.

  39. judith on May 6th, 2008 4:02 pm

    Ok, So I finally found some baking soda from a wholesale place. After buying 10 cans, I hurried home to soak my humus. I added only 1/4 tsp to one and a half cup dried humus. I swapped the water twice while soaking and changed the boiling water 4 times. I washed the cooked humus 3 times and peeled the skins off that did not remove from cooking.

    But, I can STILL taste the baking soda. What did I do wrong? It has a SOAPY and FILMY taste. Now, I am forcing myself to eat it and wondering WHY do chefs add something that alters the taste?!!?? I have been to Israel/Palestine several times and did not notice this taste in the humus I have eaten there. Actually, my favourite humus spot is in Jerusalem.

    I don’t think the ancient recipes added baking soda and and I am happy without it when I make it. But it never tastes as good as the one in the old city :)

    And yes, I always stir with a knife before using the tahina and peanut butter.

  40. Bill on May 31st, 2008 5:30 pm

    First off Shooky, you’re way too kind. That ‘Lea’ person… ignore her. She can take her ‘professional’ criticism, proper spelling and grammar to create her own blog where she will likely be ignored.
    Secondly, love the blog. Lots of great information and interesting comment from other hummus lovers. Not a lot of people who eat hummus where I’m at so it is a real treat for me to get input from others on recipes and cooking methods. Soaking and cooking chickpeas without baking soda seems to give the best results for me and I can make enough on the weekend to last most of the week. That leaves me eager to make more from scratch on my days off because I always run out a few days before I get to make more. Wish I could get good quality tahini in Texas though.
    Thanks

  41. shooky on May 31st, 2008 9:57 pm

    Hey Bill. Thanks for all the compliments. It really is encouraging.
    You can buy good tahini through Amazon – they have brands such as Prince and Al-Wadi, which we have here
    http://astore.amazon.com/hummus101-20/002-4049380-8405631?%5Fencoding=UTF8&node=1
    (this is an Amazon affiliate store, so we get a commission but you pay the same…).

    True, the use of baking powder or baking soda may give an unpleasant aftertaste but if you do it properly it shouldn’t be a problem. A pressure cooker is a good alternative, but it depends greatly upon the quality of water in the place you live in. The bottom line is: in order to get a really smooth hummus the chickpeas should be VERY soft.

  42. shooky on June 1st, 2008 7:59 pm

    Judith (better late than never…)

    Well, you shouldn’t been able to feel the aftertaste at all, and this suggest that it’s not the baking soda. Everybody in Israel and the occupied territories use either baking soda of baking powder (which is more subtle) and in most cases there’s no trace for that in the final flavor.

    I’m not sure what methods ancient man used to soften their legumes, but baking soda (Sodium bicarbonate) was known in ancient Egypt, and was used for cooking by the Romans, so it probably older than hummus bi-tahini.

    But the quest for the right flavor of hummus is something many people go for years. Some convince themselves in the existence of a secret ingredient and ask everybody they think might know. Other do trial and error for years. I just recently got to the point where I can make hummus I’m really proud of, and it took me years to achieve.

    Peanut butter is NOT a part of the recipe, BTW.

  43. Bill on June 3rd, 2008 1:05 pm

    Shooky,
    I agree with you. I actually get a softer result with baking soda, if you rinse and put in fresh water to finish cooking about halfway through, the residue is removed along with a very slight aftertaste from the baking soda. One thing many people in the states do not take into account is that Ionized water from water softeners , chlorine, bromine, fluoride,local alkalinity or acidity, and hard water all can react with baking soda. These effects can be exaggerated by heating and the use of aluminum clad pots. Using the right amount of baking soda, a non aluminum pot and filtered water should help.
    I use no baking soda because I make a large batch which I don’t add tahini or garlic to until the day I use it. I work week on and off at 105 hours during my on week. I have to do all of my cooking on Sunday and have no time to cook for the next seven days. I’ve found this works pretty well because I add the ingredients to the chick pea paste and mix it again with a processor in servings on the day I use it. That softens it up a bit more and it soaks up the tahini nicely. Even though it would probably not sit well with most hummus purists, it works pretty well for me. I gotta have my hummus on those long 15 hour work days.
    Fresh garlic ! Yep.Yep.Yep.

  44. Nari on June 5th, 2008 12:40 pm

    lol
    It´s such a great site!

    I’ve been thinking to try hummus since a months ago.
    But I did dare to try.

    and today, when I went to a supermarket, and I bumped into a pack of dried chickpea! So I just took it to try, anyway to just try.

    N now I was looking for an information and I got it.

    I will come again, jejeje great!

  45. shooky on June 6th, 2008 3:05 am

    Why, thank you Nari. This is certainly heart warming.

  46. newyorkdude on June 11th, 2008 8:02 pm

    To all those tahina-deprived posters: Go to a store that sells sesame seeds. Many nationalities use sesame seeds, Indians, Koreans, Middle Easterners, maybe some others. Buy either raw or roasted seeds (purists say raw, I use roasted with no problems at all). Put some seeds in a blender, add olive oil and a little lemon juice if you like, blend until the mixture tells you to stop. There you have it, home made tahina.

    Also, I have noticed that none of the recipes here for hummus use cumin (comino in Spanish). I add some cumin to the chickpeas in the final blend. Purists will faint. I love it.

    The best hummusiyya in TA is Abolafiya’s on the beach.

  47. Judith on July 7th, 2008 7:43 pm

    Shooky- Thank you for your reply. Yes, I know peanut butter is not in the recipe; I was just agreing with you that I do stir tahina and my nut butters before using. Hehe. :)

    I tried again with a different kind of hummus. It did not have that strange aftertaste but the texture was definitly not smooth. Even after 4 1/2 hours of “slow” cooking! Even when I did use baking soda and baking powder, it still was not smooth. Perhaps its the over chlorinated water here that you and Bill suggested. I will try this recipe again when I am out of the UAE where all our water is desalinated. Desert life… ughhh

  48. Ferris Beauchamp on November 11th, 2008 4:19 am

    I did tell you the thruth and you delete it .
    A Canadian partial to the thruth.
    Ferris Beauchamp

  49. Homemade hummus « Real Food Lover on December 5th, 2008 12:33 pm

    [...] dried. Dry, rattly chickpeas which you have to soak are cheaper, tastier, less watery and have twice the nutrients than canned [...]

  50. Elisabeth Winkler on December 5th, 2008 2:22 pm

    Oooooh I absolutely love this blog and its comments. Hummus is one of my favourite foods and I have been making for years. I have just written a blog on homemade hummus, and linked to this site because I too agree that dried chickpeas are more nutritious than canned ones. I am also trying the Lebanese method one of your commentators recommended so I am – as I type – steaming the cooked chickpeas. I look forward to seeing the difference it makes. Keep up your excellent hummus work!

  51. Zerina on February 14th, 2009 8:32 am

    I worked at a middle eastern/turkish resturant as a supervisor
    and while I worked there we were allowed to eat the food that we made for lunch. I never tasted humus before, until i started working there. And I fell in love with it, however, I’m afraid it actually made me lose a LOT of weight. Why is this? Does humus usually make people lose weight. Oh and by the way the website is great, and very informational, I’m originaly from bosnia and my english is not as well as i’d like it to be. So don’t worry about the ignorance of others.
    And once again.
    Thank you

    – Zerina

  52. Brenda W. on April 23rd, 2009 10:53 pm

    I made a huge batch of hummus with raw garlic in it. I was going to freeze the excess, but after reading some the info you all have put forth, I am now afraid that it wont work. Does it alway ruin when you freeze?

  53. Rolly on September 20th, 2009 2:28 pm

    Lea, you are a moron! Care to have a head to head to head spelling competition? Just say the word.

    As for this blog, I am so glad I found it, I haven’t had homemade hummus in years, but I will tonight, or at the latest tomorrow morning.

  54. Cortney on October 25th, 2009 12:53 am

    I would love it if someone could answer this question- I haven’t been able to find it on the net…
    If a recipe calls for a 14.5 oz can of chickpeas, what is the equivalent (in cups) if I am using dried (cooked) chickpeas?
    Thank you!

  55. shooky on October 29th, 2009 2:04 am

    Cortney – 14.5 oz is about 400 grams of cooked chickpeas which is what you get from cooking 250 grams or so of dried chickpeas. That’s about one teacup.

  56. Cortney on October 29th, 2009 2:05 am

    Thank you!!

  57. cmbmcn on November 1st, 2009 9:40 am

    I always look up the recipe whenever I make hommous (or rather hummus or hommus … depending in which English speaking world you are from) hoping to improve the taste of my product. My family is kind and tell me they love my efforts but the tahini I can buy in Asia is very strong flavoured. It is made in Taiwan. It took me ages to find it. I came across this web site. Thanks heaps, I am re inspired to keep trying to use chick peas. Tonight I am using dried chick peas for the first time. I went to buy my usual can of garbanzo beans and the grocer here in Singapore had only dried – I thought ‘Why not? I can figure it out.’ Looks like it was a blessing after reading this site. In Australia I tasted hommous and olives. Very nice combination.
    Question: What is the purpose of the lemon juice? To add tang? Or to add depth of flavour?
    I always add fresh garlic but I am now concerned that this is not the way to go.
    I’ve added sodium bicarb to the soaking beans and I hope that is not a mistake.

  58. Anna on November 30th, 2009 12:58 pm

    Hi Shooky & Al,

    I made your recipe of hommus and yet is it AWESOME, well worth the effort. I found your website after I start cooking some chickpeas and made soooooo much hummus that I very nearly blew my blender up.

    My friends and family will be pleased as it is now hummus all round!!!

    Anna

    PS I didn’t notice english was not your first language.

  59. Linda on February 1st, 2010 5:21 am

    Thank you for your very informative blog. I have recently started making hummus at home and love having it for lunch at work. Today, I am trying hummus from dried chickpeas for the first time. I am waiting for the chickpeas to finish cooking now. For future versions, I will use your website as my guide.

    I also made pita bread for the first time tonight. I need to work on perfecting my pita bread as several came out more like little pizzas than pitas. :) I will look at your recipe now.

  60. Peter on February 14th, 2010 1:25 am

    thanks for your awesome site! I can’t wait to taste my hummus!!! :)

  61. Claire on February 15th, 2010 9:00 pm

    I love hummus, but have been making it from canned chickpeas up till now. Lazy… so many hours of preparation. But now that I read your article here about the loss of nutritional value in canned chick peas, I am considering preparing from dried chickpeas again. I was just wondering: would freezing cooked chickpeas keep these nutritional values? It’s a lot of work for a small amount of chickpeas. We don’t eat buckets of hummus ;-)

  62. Angelina on March 7th, 2010 1:23 am

    I use dried chickpeas because cans are lined with plastic containing bisphenol A (BPA) which is VERY detrimental to one’s health.

  63. Eric Johnson on April 8th, 2010 6:41 pm

    Shooky,

    I just want to thank you so much for presenting this information, especially because I understand the additional time and effort that it must take to bring it to people like me in English (I do not speak Hebrew). The information here has been very helpful, and I can’t thank you enough.

    Eric

  64. James on April 14th, 2010 12:16 am

    Just needed to tell you that there are 20 amino acids that make up protein, 9 of which humans can not synthesize. Those 9 that we can not synthesize are the essential amino acids that we must consume in our diets. There are not, however, 18 essential amino acids as you say. You might want to check your sources to make sure that they are reliable.

  65. jessica on April 21st, 2010 8:28 pm

    Has anyone just ground the dried chickpeas and made hummus from the flour? Does that work? Are there any recommendations?

    Thanks,
    Jessica

  66. Joanne Proctor on November 20th, 2010 7:39 am

    Hey Shooky, I believe you are the author of this site. Nice job, the information was perfectly what I needed today. Don’t listen to those uptight bores telling you that your English and Grammar is unprofessional. I AM English and I had no trouble at all understanding your information. Thank you for taking the time to put it out there …. warm regards, jojo

  67. misia on December 4th, 2010 9:38 am

    Hey,
    This website is very interesting. I am looking forward to try Hummus for the first time. I wanted to make my own out of the canned peas, but you did change my mind. Keep up the good work!
    hugs,
    misia

  68. Trevor Graham on December 8th, 2010 11:04 pm

    The Hummus War makes its way downunder.The following article appeared in the Sydney Morning Herald 6/12/10

    WITH HUMUS WARS

    NOT Hamas, but hummus is once again at the centre of the Arab-Israeli conflict. Students at Princeton and DePaul universities in the US tried to ban an Israeli company’s brand of the chickpea dip from campus cafeterias-or at least to provide “an alternative brand… to Sabra”, The New York Times reported. Palestinian students and their supporters say the hummus maker Strauss Group helps finance a branch of the Israeli military with a questionable human rights record. But chickpeas, oil, garlic and politics don’t mix at Princeton: its hummus referendum failed. DePaul, a Catholic university in Chicago, removed Sabra products, only to reinstate them pending a review. Those familiar with the geopolitics of hummus would know this to be only the latest time it has been caught between nations, rather than in a pide pocket. In what is becoming the “hummuswars”, Lebanon reclaimed the dish as its own while setting the Guinness world record for the largest batch-10,452 kilograms – in May. This came after Israel claimed the dish with 4090 kilograms in January. Attempts to register the dish’s nationality with the Euro -
    pean Union have failed-making it a potential pavlovian trigger for disputes (in the trans-Tasman meringue dessert provenance sense) for years to come.

  69. T McSee on December 31st, 2010 5:50 am

    Greetings loser who commented on language and syntax up top. This is a blog. The internet is the only forum left for free speech (unless you’re in the land of the reds) and blogs are civilian platforms. I don’t plan to further qualify that statement.

    This site is wicked. Great source for information – thank you for your work.

    Toodles~

  70. Yaffa on January 13th, 2011 7:34 am

    LOVING your blog. I just found it. A blog devoted to one of the best, healthiest, most nutritious foods around… the chickpea. I always think back to when I lived in Israel and how much healthier I was then… must be that amazing middle eastern diet full of chickpeas, tehina, garlic, cilantro and all that GOOD stuff! keep up the good work!! :) B’Shalom- Yaffa

  71. Hummus it taking over the world at Cuak!Cuak!Cuak! | Cuak! on March 4th, 2011 10:01 pm

    [...] all, and it is devastating to both flavor and nutritional value. I devoted a special post for that canned chickpeas thing. Read [...]

  72. Charley on April 27th, 2011 5:20 pm

    Lea you’re a douchebag!
    Someone actually has the decency to share recipes from their culture and you comment on their spelling. Is your life really that sad you need to insult people doing you a favor?

    On another note : Thanks so much for posting this blog!!!!! I’ve only made hummus once and the chickpeas were from a can, but I bought dried ones and am excited to try them out for a more authentic taste!!!
    Thank you!!!!!! :)

  73. Jason on September 16th, 2011 7:00 am

    Did Lea ever offer to help? I provide English proofreading and correction services at a very reasonable price.

    (This site is no worse than many sites written by folks whose native language is English, but I thought I’d offer…)

  74. DAn on November 30th, 2011 11:32 pm

    Any thoughts on preparation of the third option… fresh chickpeas? I’m planning on a large section of one of my gardens to grow them specifically for hummus and/or preserving for making hummus later. I am curious how one would prepare for using from the garden.

  75. Dimitri Cados on January 4th, 2012 7:05 am

    I am also a hummus lover but i resist enjoying it as much as I would love to because of the high oil (fat) content. Is there a way to make low fat hummus without sacrificing the rich delicious taste?

  76. ZD on January 10th, 2012 6:03 am

    So where is the recipe? My garbanzos are soaking…

  77. Aleatha on January 22nd, 2012 5:18 am

    I was looking for information on the best canned garbanzo beans to buy to make hummus, and came across this. Now I’ll just use dried. Thank you so much!

  78. Snufles on March 16th, 2013 12:42 am

    Shooky and Followers

    You all have saved me from a life filled with crap Hummus. A buddy of mines dad made a batch using his “secret recipe” and I have been trying to replicate it ever since.

    Where do you like to eat your Hummus?

    Snuf

  79. Aimee on June 23rd, 2013 2:59 pm

    People can be so unkind! Rather than praise the fact that you know (at least) two languages, to focus on some minor spelling errors is ridiculous. I commend you for your wealth of knowledge that far surpasses my own. The world needs less haters.

  80. Roasted Garlic Hummus & Using Dried Chickpeas | The Hungry Years of a Bohemian on July 18th, 2013 7:36 pm

    [...] I began my own adventure into the land of hummus by starting with dried chickpeas.  I usually buy canned, but dried is much cheaper and, I have in my head, potentially healthier. [...]

  81. Rune Naljoss on May 20th, 2014 4:06 pm

    Love the website and the tips and the passion. With three cheers from Vienna (not a city of hummus, alas) -

    Rune

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