hummus is life

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Tsatsiki

Hummus all day

Now you brought Guac in. That's my #1

Between guacamole and hummus, I don't know which if pick if I had to choose one for the rest of my life.

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Best recipe

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I like to add cumin to mine.

I make hummus or baba ganoush(last night) often.

I have struggled making hummus using dried chickpeas. I've tried soaking and even cooking slightly before draining and mixing. The texture just isn't the same as when I use canned chickpeas.

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Especially if you bother to rub off the bean skins after the chickpeas are cooked.

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I usually soak overnight, then cook for 30 minutes. I think I need to cook them longer.

Any tips in preparing the dried chickpeas?

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Any tips in preparing the dried chickpeas?

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Definitely soak overnight. Usually takes 1.5 hrs to get the soft consistency I like. Cook until tender; reserve the cooking liquid to thin hummus if necessary. Once done, spread out onto a sheet pan until cool enough to touch.

De-skinning is easy if you have a food mill; it will squeeze the chickpeas through, leaving the skins behind. If you don't have a food mill, spread em out onto a terry kitchen towel and roll around. Skins will slough off. Or, put into a bowl of water (cooking liquid is fine), rub w/fingers, and skim off the skins that float to the surface.

Freshly made hummus, still warm, from cooked dried then skinned chickpeas, will make you forget about the grainy, cold, storebought stuff. I like it with plenty of lemon juice.

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hungryone

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Thanks!