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.

  • morgunkorn@discuss.tchncs.deOP
    3·
    13 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