Soaking Dried Garbanzo Beans & Recipe for Tahini-Free Hummus

If you’re not familiar with soaking dried beans, it’s really simple as long as you prepare ahead of time. That’s where menu planning comes in really handy! It will also save you a ton of money to buy them in bulk.

The same soaking rules can be applied to any beans:

  • Lay out your beans to get rid of any foreign objects or spoiled beans
  • Place beans in a big bowl
  • Cover with water at least 3 inches above where they sit
  • Soak overnight
  • The next day, drain beans in a colander and rinse off with water
  • Place rinsed beans in large stock pot, cover with water again
  • Bring water to a boil, then lower the heat to a simmer for 1 hour (add salt here if you wish)
  • After 1 hour, taste for the texture you prefer

*Most beans double in size after they have been soaked, so keep that in mind!

Recipe: Tahini-Free Hummus

Since we love Hummus in this house, I decided to whip some up for Sadie so she could join in. The traditional version has tahini, which is derived from sesame and is a big “no-no” for peanut allergic folks like herself. Before her allergic reaction to it, she gobbled it up. I think she’ll love this version just the same.

You could always fancy this basic recipe up with roasted red peppers, artichoke hearts, etc.


  • 1 cup (or 16 oz. can) garbanzo beans
  • 1/4 tsp. salt
  • 1/2 tsp. cumin
  • 1-2 cloves garlic, crushed
  • extra virgin olive oil

*Can easily be doubled or tripled for a crowd


1. Place garbanzo beans, salt, cumin, and crushed garlic into food processor.

2. While processing, slowly drizzle olive oil until you have a creamy consistency. Note: you still want it to be a little thick to it makes a good dip that sticks.

3. Enjoy with Falafel, veggies, pita, chips, etc.


2 thoughts on “Soaking Dried Garbanzo Beans & Recipe for Tahini-Free Hummus

  1. Pingback: Recipes: A is for Apples | In The Brown Bag

  2. Pingback: Allergy Friendly Falafel | In The Brown Bag

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