Most popular bean choices for hummus are garbanzo (aka chickpeas), navy, black, and baby lima beans.

All styles of lentils make delicious hummus too, and these beans do not need to be soaked before
cooking, so lentil hummus can be created without prior planning.


  • 1 cup beans
  • 1” kombu (seaweed)
  • 1⁄2 cup parsley
  • 4 scallions
  • 1 Tbs umeboshi paste
  • 3 Tbs tahini
  • 3 Tbs olive oil (optional)
  • sea salt


  1. sort, rinse and strain beans, place in pot, add water and kombu, soak 6 to 8 hrs 
  2. discard soaking water, add 8 cups fresh water
  3. bring to boil over high heat, boil 5-10 min, skim off any foam if needed
  4. once foaming has stopped, cover, reduce heat to low, simmer until tender
  5. strain beans, hold onto cooking liquid in a separate dish
  6. add all other ingredients and a couple pinches salt to food processor, blend
  7. add cooking liquid while blending to desired consistency