we soaked dried chickpeas overnight, cooked them, and made our first hummus in two flavors: natural with tahini, garlic, cumin and olive oil, and a beetroot flavored one, which took an amazing color.

  • maegul (he/they)English
    2·
    6 hours ago

    Thank you!

    How long did you cook the chic peas after the soak? I’ve heard a pressure cooker (which I don’t have and don’t think I want TBH) makes it easier and faster.

    • morgunkorn@discuss.tchncs.deOP
      2·
      6 hours ago

      most welcome! the cooking time was 90 minutes

      that was our process:

      • 12 hour soak in clear water (with 4 inches / 10cm of water above the level of dried chickpeas
      • remove any chickpea that came to the surface
      • add 1/2 tbsp salt for 1lb (500g) of dried chickpeas
      • soak for 12 more hours
      • drain the chickpeas above a salad bowl (keep the soak water, it will be needed to prepare the hummus)
      • cook the soaked chickpeas in clear water (3 inches / 7.5 cm above the level of the chickpeas in the pot) for 1.5 hours at medium-low temperature with a lid
      • optionally remove manually the skin from the chickpeas when it’s cooled off, but if you have a good food processor it’s not absolutely needed, we didn’t do it