Chickpea Soy Sauce Hummus
Submitted by babyjan
Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.
YIELD
24 servingsPREP
9 hrsCOOK
30 minREADY
10 hrsThis from-scratch chickpea hummus starts with dried beans you soak overnight, then freeze before cooking (a trick that breaks down skins for creamier texture) or pressure cook for speed.
Blend the still-warm cooked chickpeas with onion, garlic cloves, soy sauce (or tamari), fresh lemon juice, and a full jar of tahini until it reaches that silky, restaurant-quality consistency.
The cooking liquid becomes your secret weapon: add it gradually while blending to achieve exactly the thickness you want.
This recipe yields enough to feed a crowd, stash in the fridge for the week, or freeze in portions for emergency appetizer situations.
Kitchen Tips
- Freeze trick: Freezing soaked beans before cooking yields creamier hummus by breaking down tough skins
- Blend while warm: Hot beans blend smoother and incorporate tahini more easily than cold
- Tahini quality: Use well-stirred, fresh tahini; separated or rancid tahini ruins the batch
- Flavor adjustments: Taste and add more garlic, lemon, or tamari for stronger profile
- Make ahead: Hummus improves after 24 hours as flavors meld; keeps refrigerated 5-7 days
Ingredients
Directions
Soak beans overnight.
Drain and place on cookie sheet.
Freeze several hours.
Cook frozen beans in double amount of water with onion in it or cook in a pressure cooker instead of freezing first.
Blend cooked beans (pureeing while still warm makes blending easier) and onion a little at a time, using as much water as necessary to keep blender going.
Add garlic cloves, soy sauce and lemon juice to taste along with beans.
If you’re using cumin, add it now.
When all beans have been blended with other ingredients to a thick sauce, place in a large bowl.
Add one jar of tahini and mix well, adding more tamari, garlic, or lemon juice if a stronger flavor is desired.
Place on a shallow dish, spread smoothly and sprinkle with paprika and parsley.
Serve with pita strips, use as a sandwich spread, or stuff into celery.
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