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Discussion Starter · #1 ·
So here's the question.

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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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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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...

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.

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.

~Wondre
 

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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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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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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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