Simple Steam Oven Hummus

Susan Vu
Susan Vu
September 8, 2023
There are so many ways to make homemade hummus, and although using canned chickpeas is a great shortcut, cooking the dried legumes from scratch can also be a very easy option when you use the Anova Precision Oven. Thanks to the oven’s steam function, you can skip soaking the chickpeas overnight and cook them directly from dry. A touch of olive oil and salt in the cooking liquid helps to flavor the chickpeas while they cook until they easily squish between your fingers. Sometimes recipes add baking soda to aid in the softening of the chickpeas, but none is used here so that you can use the flavorful cooking liquid to loosen up the hummus during the blending process. To get the tasty spread remarkably creamy, don’t be afraid to adjust the consistency of the hummus with additional cooking liquid.
Prep Time
Cook Time
Simple Steam Oven Hummus
¾ cup (4 ½ oz)
dried chickpeas (about 4 1/2 ounces)
4 cups
1 Tbsp plus 1/4 cup
extra-virgin olive oil, plus additional for drizzling
dried bay leaf
Kosher salt
⅓ cup (75g)
tahini, stirred if separated
2 to 3 Tbsp
fresh lemon juice
1 clove
garlic (3g), finely grated
¼ tsp
ground cumin
Freshly ground black pepper
Sweet or smoked paprika, for dusting (optional)
Toasted sesame seeds, for garnish (optional)
Assorted sliced vegetables, pita bread or chips, and/or crackers, for serving

1. Prepare the Chickpeas

Put the dried chickpeas into a fine-mesh strainer and rinse well with cold water. Place the rinsed chickpeas into a medium oven-safe saucepan and add the water, 1 tablespoon olive oil, the bay leaf, and 2 teaspoons salt.

2. Transfer to the Oven

Place the chickpeas in the cold oven.
Sous Vide Mode: Off
Steam: 100%
Temp: 300°F
Heat: Rear

3. Cook

Cook until the chickpeas are very tender and squish easily against the back of a fork, about 1 hour 30 minutes to 1 hour 45 minutes after the oven is fully heated. The chickpeas are ready once they are mostly split and the skins have loosened from around the chickpeas themselves.
Sous Vide Mode: Off
Steam: 100%
Temp: 300°F
Heat: Rear
01:30 Timer

4. Cool

Remove the saucepan from the oven and place on a trivet to cool the beans in the hot liquid for 30 minutes.

5. Blend the Hummus

Discard the bay leaf, then use a slotted spoon to transfer the warm cooked chickpeas to a food processor. Reserve the cooking liquid. Pulse until coarsely chopped, then measure out 1/4 cup of the cooking liquid and add to the food processor. Blend until mostly smooth, 1 to 2 minutes. If you have trouble blending the chickpeas, add an additional tablespoon of liquid until the blend freely. Add the remaining 1/4 cup of olive oil, the tahini, 2 tablespoons of lemon juice, the garlic, cumin, a large pinch of salt, and several large grinds of black pepper. Blend until the mixture is extremely smooth, stopping to scrape down the sides occasionally, about 3 minutes. Thin with more cooking liquid, a tablespoon at a time, if you prefer a looser consistency, and season with more salt, pepper, and lemon juice if desired.

6. Transfer to a Serving Bowl, Garnish, and Serve

Spoon the hummus into a shallow bowl, make a well in the center, and drizzle liberally with additional olive oil. Dust with paprika and toasted sesame seeds (if using) then serve with sliced vegetables, pita bread or chips, and/or crackers.
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