Legumes: Cooking Chickpeas from Dry for Hummus

Notes

This technique works because slow simmering allows the chickpeas to cook evenly, preserving their integrity. Adding baking soda can help break down the skins faster, but use sparingly to avoid altering taste. A common mistake is overcooking, which can lead to a mushy texture, so check frequently towards the end of cooking. For storage, let the chickpeas cool completely before refrigerating in an airtight container for up to five days. To make ahead, cook the chickpeas and store separately from your hummus base to maintain freshness. Always ensure your cooking setup is safe and clean to avoid contamination.

Steps

1. 1 Sort through 2 cups of dried chickpeas, removing any debris or discolored beans.
2. 2 Rinse the chickpeas thoroughly under cold water.
3. 3 Place the chickpeas in a large bowl and cover with at least 2 inches of water.
4. 4 Soak the chickpeas for 12 to 24 hours at room temperature or overnight in the refrigerator.
5. 5 Drain and rinse the chickpeas after soaking.
6. 6 Transfer the chickpeas to a large pot and cover with fresh water by 2 to 3 inches.
7. 7 Bring the water to a boil, then reduce the heat to a gentle simmer.
8. 8 Skim off any foam that rises to the surface during the first few minutes of simmering.
9. 9 Simmer uncovered for 1 to 1.5 hours, or until chickpeas are tender but not falling apart.
10. 10 Add 1 teaspoon of baking soda to the simmering water if chickpeas are particularly tough (optional).
11. 11 Test a chickpea for doneness by gently squishing it between your fingers.
12. 12 Drain the cooked chickpeas and let them cool slightly before using.
13. 13 Reserve the cooking liquid (aquafaba) for making hummus.
14. 14 Proceed with your hummus recipe, blending the chickpeas to desired consistency.