I really do love chickpeas, they are versatile and so yummy. H, adds them to curries, I mix them into stir fries, make salads and dips with them. Don’t even get me started on the uses for Gram (chickpea) flour! We can chat about that another day.
I still buy cans and use those in a pinch, but mostly I try to cook my own. I buy them in bulk and it’s a lot cheaper than cans and you control the salt/other additives. It took me some time to figure out the best way to do this. I am pretty good at it now.
Soaking overnight will lead to the best results. Listed below are the steps to cooking dried Chickpeas.
- add one cup of dried chickpeas to a colander and pick through making sure all the beans look good and discard anything that does not
- rinse until the water runs clear
- place in bowl with a couple of inches of water covering them (the beans will soak up a lot of the water)
- let soak for at least 4 hours, but overnight is best
- lightly simmer for about 1 & 1/2 hours
- if the water starts to get foamy, take a spoon and skim the foam off
- be sure to taste as you go, because cooking times can very
- freeze in an airtight container if not planning to use in the next couple of days
- 1 cup dried beans yields 3 cups cooked
The benefits of soaking chickpeas before cooking them include, reduced cook times (without soaking cook time could be 4 hours), reduced intestinal distress (flatulence).
I played around with hummus recipes for a long time, 3 years and 4 blenders later I think I have perfected it! I basically refused to buy store bought hummus until I got it right. Also, I now have an amazing blender with a warranty. A Vitamix to be exact.
There was ONE unfortunate incident when my brother was visiting us. I used the tamper with the lid off, resulting in plastic flavored hummus, hah! Although, this further proved the perfection of Vitamix when it did not damage to the machine, but pulverized the tamper.
2 cups cooked chickpeas
1/4 cup sesame seeds or tahini
1/4 cup lemon juice
2 tablespoon nice olive oil
3 cloves garlic (i like to roast mine with a little oil in the oven to reduce it’s bite)
salt to taste
pepper to taste
1 tablespoon parsley, fresh or dried
1/2-1 cups water, divided
Za’atar, parsley or more oil for garnish
- add the chickpeas, sesame seeds or tahini, lemon juice, oil and garlic to blender or food processor
- blend and slowly add water as needed, continue blending until the consistency is to your liking
- add salt, pepper, and parsley and blend a little bit more
- garnish with a sprig of parsley, a sprinkle of Za’atar or a little more oil
Unless you think Cilantro tastes like soap!
I make this different every time I prepare it. It is sort of like the kitchen sink recipe. This recipe is last nights version, and again feel free to play with it!
1/4 cup lemon juice
2 tablespoons olive oil
1/8 cup chopped scallions
1 cucumber peeled and diced
10 string beans chopped
1 cup cooked chickpeas
salt and pepper to taste
parsley for garnish
- add the lemon juice, oil and scallions to the bowl and let marinate for a few minutes
- mix in the cuke, beans and chickpeas
- season with salt and pepper (or other spices if you are feeling fancy)
- garnish with parsley
*note, this salad taste better the next day!