2 Cups Dry Garbanzo Beans


1 tbsp Baking Soda

1 1/2 Cups Tahini

3/4 Cup Lemon Juice

1/4 Cup OliveOil

1 Tablespoon salt

Kustom Spices favorite spice some suggestions

Cilantro Lime Garlic, Jalapeño Cilantro Lime Garlic, Smoky Jalapeño Pepper Salt, Peach Cobbler, Queso, Holy Guacamole  

6 Ice Cubes


Soak the garbanzo beans overnight (12 hours) in room temperature water. Make sure to put plenty of water because a lot of it will be absorbed. I like to soak it in the pot I’m gonna cook it in. Always a fan of less dishes.

After 12 hours, bring the beans to a boil. Make sure there’s at least a couple inches of water covering them. Cook until the beans are very tender. I used a pressure cooker and cooked them for 15 minutes at full pressure. 
Once they’re fully cooked add the baking soda and let it simmer for 5-10 minutes.

Strain the chickpeas into a bowl and soak in cold water for 5-10 minutes. The peels will all float to the top. Strain or remove as many of the peels that you can. I rub the chickpeas in my hands, so the peels come loose then skim them all off. Strain the peeled chickpeas and refrigerate them until they’re cold.

Once the chickpeas are cold, pour them into a blender or food processor. Add the tahini, lemon juice, vegetable oil, salt, citric acid, and ice cubes. Blend until smooth.

Pour into an airtight container and store in the refrigerator for up to 10 days. Serve with olive oil.


Some people like to reserve some whole chickpeas for decoration, If you want to do that, add an extra 1/2 cup of chickpeas. This recipe is made for you to blend the full 2 cups to get the perfect consistency.

The Baking Soda will help loosen all the peels. Peeling them is what’s going to give you a smooth hummus.

I pressure cook my garbanzo beans. You don’t have to. You can just cook them in a regular pot. Make sure to skim ALL the foam before closing the pressure cooker so it doesn’t explode.

You can use vegetable, avocado, or olive oil. I just prefer vegetable.

Refrigerating the chickpeas ensures it’ll be smooth. The ice cubes also make a big difference.


Hummus Recipe from the Catastrophic Cook

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