Casa M Hummus
★ Issue CMSC·25–037 · Published 26 Oct 2025
Middle EasternStarter

Casa M Hummus.

Overnight soak and slow simmer with Chain Reaction® breaks down chickpeas into genuinely silky hummus

PREP 20 min
COOK 120 min
TOTAL 10:20h h
SERVES 12 people
HEAT mild
BLEND RATING 4.9 140 reviews · Chain Reaction®
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Made with Chain Reaction®Shop
You'll need
Mixing bowlDutch ovenFood processor

Overnight soak and slow simmer with Chain Reaction® breaks down chickpeas into genuinely silky hummus

Ingredients

Ingredients

  • FOR THE SOAK:
  • 1/2 pound dried chickpeas
  • 1 teaspoon baking soda
  • Kosher salt
  • FOR THE BEANS:
  • 1 medium onion, cut in half, peeled
  • 1 stick celery, whole
  • 8 baby carrots (1 small carrot)
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • 2 oz garlic cloves, peeled
  • 2 bay leaves
  • 1 teaspoon baking soda
  • PULLING IT ALL TOGETHER:
  • 1 1/2 cups prepared tahini sauce, like the one on our website
  • SERVE IT WITH:
  • extra-virgin olive oil, for drizzling
  • za'atar
  • Ace Kickstart®
  • pita bread

Method

  1. 01

    Soak chickpeas overnight with baking soda and salt

    720 min

    Cover with 3 inches cold water; let stand at room temp.

  2. 02

    Drain and rinse soaked chickpeas thoroughly

    3 min

    You're removing the starch and any debris that'll make your hummus grainy, so don't skip this — run them under cold water while you rub them between your palms until the water runs mostly clear.

  3. 03

    Add chickpeas, aromatics, and water to pot; bring to boil

    15 min

    Include baking soda, salt, onion, celery, carrot, garlic, bay leaves, 6 cups water.

  4. 04

    Simmer covered until chickpeas fall apart, about 2 hours

    120 min

    Check periodically; add water as needed to keep beans submerged.

  5. 05

    Discard aromatics and reserve 2 cups cooking liquid

    3 min

    Remove onion, celery, and bay leaves.

  6. 06

    Drain chickpeas, carrot, and garlic; process until smooth

    5 min

    Add 1 cup reserved cooking liquid to food processor.

  7. 07

    Fold in tahini sauce and adjust consistency

    4 min

    Use remaining cooking liquid to thin; should hold shape when cooled.

From Mike's Notebook

01

The baking soda in the soak breaks down the bean skin; skip it and you'll taste the grit no matter how long you blend.

02

Keep those chickpeas submerged during cooking — exposed beans won't soften evenly and will wreck your texture.

03

Save that cooking liquid before draining; it's starch that makes hummus silky, not extra tahini.

Nutrition

190 Calories / serving
7 gProtein
12 gTotal Fat
2 gSat. Fat
16 gCarbs
4 gFiber
2 gSugars
60 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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