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Discussion Starter · #1 ·
So here's the question.<br><br><br><br>
I've gotten really good at making delicious hummus. But I always use the canned chickpeas. In the hummus texture thread, a lot of people said to use dried chickpeas, and cook them for a really long time. So I bought some dried chickpeas. I have never cooked dried beans or peas before. What do I do, exactly? Do I soak them, or just cook them? For how long? What do you guys all do?
 

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Soak 'em over night.<br><br>
Next morning (or next day when you get around to it) change the water, put about three times water to chick peas and cook for about 2 1/2 hours or until done and creamy inside.<br><br><br><br>
Yum.
 

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If you're in a hurry, you can also soak overnight, then pop in a pressure cooker for 15-20 minutes. (15 if you have time for natural release; 20 if you're using quick release) This gets them really soft, so you might want to knock a couple of minutes off if you're planning on using them in other dishes. I like for them to be super-soft for hummus, though.
 

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Discussion Starter · #4 ·
What about sprouting chickpeas? Do you have to soak them first to sprout them? And can you make sprouted chickpea hummus?
 

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Yeah, I didn't mention the pressure cooker method (which I use) because every time I do, someone freaks out about how scarey and intimidating pressure cookers are...<br><br><br><br>
Definitely my cooking method of choice for chick peas however.
 

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I <3 my pressure cooker. I don't even soak my beans before cooking them in it. Chick peas take around 40 minutes. Pressure cooking from dry beans seems to do a better job at not destroying the bean skin.<br><br><br><br>
But yeah, if you want to sprout chick peas, you have to soak them for around 8 hours or overnight. Then rinse them a couple times a day until you see them sprout. This is pretty much the method with almost all sprouts.<br><br>
~Wondre <img alt="" class="inlineimg" src="/images/smilies/biker.gif" style="border:0px solid;" title=":ymca:">
 

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I don't soak the chickpeas because I never remember them in time. I just rinse them well, toss any that don't look nice, and put them in a pot with a lot of water and some salt. I cook them until they're creamy inside (as other people have said), which can take anywhere from 2 hours up. I tend to cook a lot at a time and freeze them in 2 cup portions.
 

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You CAN make sprouted chickpea hummus, but I've never had good luck with sprouting chickpeas (tried it many times, failed just as often, too <img alt="" class="inlineimg" src="/images/smilies/no.gif" style="border:0px solid;" title=":no:"> ).
 

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I have made sprouted chickpea/raw hummus.... Hmm, I didn't like it much. Maybe I need more experimenting? I dunno, I guess I just didn't like so much the raw chickpea flavor.
 

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Discussion Starter · #14 ·
Ok. So I cooked my first chickpeas today. Do you guys keep the liquid you cooked them in to use in anything?
 

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i read in bryanna clark grogan's cookbooks that the water from cooking chickpeas make a really good broth base, that you can reduce by a third or even add a bit of agar to for a "jelled broth". it should be good in sauces and dressings instead of some of the oil.
 

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Discussion Starter · #18 ·
Ok - I had put this in the slut thread, but got no response. So here is another try. I am going to bed soon, and I forgot that I have chickpeas soaking. They've been in for about 9-10 hours... Can I leave them to continue to soak overnight? Or will they oversoak? Should I drain them, and if I do, can I cook them right away in the morning, or will I have to resoak them for a bit?
 

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You could put 'em in the fridge overnight, then drain n the AM add more water, and cook. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"> Yum.
 

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Discussion Starter · #20 ·
So.... on the off-chance that noone is answering my question just because they don't know the answer - I now do. I forgot about the chickpeas in the end, so they ended up soaking all night (19hrs?). And they were fine. So I guess no, you can't oversoak them. So there you go.
 
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