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Make Hummus from Scratch with VitaClay!

March 22, 2017

Make Hummus from Scratch with VitaClay!

Suitable for all VitaClay Models. If using Stock Pot (VM7800 series) please monitor liquid levels and evaporation while cooking. 

Hummus is a delicious middle-eastern dip made from garbanzo beans  (also called chickpeas) and is a great dip for bread, crackers, chips or veggies. As such, it is a great snack for anybody. But it's also vegan, so if you plan to have guests with that kind of dietary restriction, hummus is a great option. Hummus is now widely available in American supermarkets, but like most things, it is so much better when made fresh—not to mention how impressed your guests will be by your culinary skills!

Canned garbanzo beans can be used in a pinch, but it’s really not that hard to use dried, and this way you can make just as much as you need: no more, no less. Another great way to have hummus is to lacto-ferment it. After you’ve finished making it, just stir in a bit of whey (the yellow liquid on top of yogurt) and let it sit for a day or two on the counter, or a few days in the fridge. Lacto-fermenting gives it an extra kick, and adds beneficial probiotics as well. So try this great recipe for your next party, or just as a snack. It’s simple and delicious!


  • 2 cups dried garbanzo beans (also known as chickpeas)
  • Water or broth
  • 1 t baking soda
  • 2 t salt
  • juice of 1/2 lemon
  • 3 T tahini (sesame seed paste)
  • 2-3 garlic cloves, minced
  • ½ c water or broth (more if needed)
  • ⅓ c olive oil
  • 1 T ground cumin
  • Sourdough, pita bread, crackers, veggies, etc.
Directions :
  1. Cover the dried garbanzo beans with purified water in the VitaClay pot or a large bowl (water should be about an inch or more over the beans)
  2. Soak overnight, or about 8 hours.
  3. Drain the beans, then cover with new water or broth, along with salt and baking soda.
  4. Set the cooker to “stew” and allow to cook for about an hour. They should be soft enough to squish between your fingers.
  5. Drain and cool to room temperature.
  6. With a hand-immersion blender, puree along with the lemon, garlic cloves and tahini. Slowly pour in the ½ cup water or broth as you blend. Add more water or broth until the hummus reaches the desired consistency and texture.
  7. Serve in the clay pot or in a bowl drizzled with olive oil and sprinkled with cumin.
  8. Garnish with paprika, cilantro or parsley if desired.
  9. Serve with sourdough (my favorite), chips, pita bread, crackers, or veggies.

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