DRIED CHICKPEAS SNACKS RECIPES

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HOW TO COOK DRIED CHICKPEAS (ULTIMATE GUIDE)



How to Cook Dried Chickpeas (Ultimate Guide) image

There are four simple methods for cooking chickpeas. The first two make use of the stove, the third uses a slow cooker, and the fourth method uses a pressure cooker. We use all methods in our kitchen and the one we choose will usually depend on timing. The long soak allows you to get most of the prep time done overnight. The quick soak allows you to start with dried beans and finish with cooked in about 3 hours and the slow cooker is hands-off. *If you use the slow cooker method, there is no need to soak the dried beans.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 8 hours 0 minutes

Cook Time 2 hours 0 minutes

Yield Makes approximately 7 cups cooked chickpeas

Number Of Ingredients 4

1 pound dried chickpeas (garbanzo beans)
Water
Salt, optional
Bay leaf, garlic cloves, onion or carrot, optional

Steps:

  • Look through the dried beans and pick out anything that doesn’t look like a bean — sometimes a rock or something else from the bulk aisle sneaks in. If you are using the stovetop to cook the beans, you need to soak the dried beans. There are two options: Long Soak and Quick Soak.
  • Long Soak Beans: Add dried beans to a large bowl and cover with several inches of water. As the beans rehydrate, they triple in size — adding plenty of water is key. Soak the beans for 8 hours or overnight. Drain and rinse.
  • Quick Soak Beans: Add the dried beans to a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour. Drain and rinse.
  • If using the stovetop, add the soaked, drained, and rinsed beans to a large pot. Cover with several inches of water and bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 ½ to 2 hours (see notes).
  • If using a slow cooker, add dried chickpeas and 7 cups of water to a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. There is no need to soak the beans when using a slow cooker. Note that some of our readers have found this method to make very soft beans, so if you are looking for firmer beans, keep an eye on them towards the end of cooking.
  • If using a pressure cooker, add 1 pound of dried chickpeas and 6 cups of water to the pressure cooker. Seal the lid and cook on High Pressure for 50 minutes, and then naturally release for 10 minutes. Vent the remaining pressure before opening the lid (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.

Nutrition Facts : ServingSize 1/4 cup cooked beans, Calories 148, ProteinContent 8 g, CarbohydrateContent 25 g, FiberContent 7 g, SugarContent 4 g, FatContent 2 g, SaturatedFatContent 0 g, CholesterolContent 0 mg

HUMMUS FROM DRIED CHICKPEAS RECIPE - FOOD.COM



Hummus from Dried Chickpeas Recipe - Food.com image

When I was on WIC I had dried chickpeas rather than canned so I had to adapt the hummus recipe. This basic recipe can be varied by adding black olives, roasted garlic, red peppers, or other ingredients -- just look at the packaged hummus in the deli for inspiration. You can even substitute peanut butter for the more expensive, and sometimes difficult to find, tahini for a budget-friendly variation with a different flavor that some people prefer. It makes a big batch that can be frozen in handy quanities. Best made the day before, but I can never keep my family out of it that long.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2 quarts

Number Of Ingredients 7

1 lb dried garbanzo beans, soaked overnight
1 cup tahini
3/4 cup lemon juice
1/2 cup olive oil
6 -8 garlic cloves, peeled
1 -2 tablespoon salt, to taste
1 teaspoon ground cumin (optional)

Steps:

  • Bring chickpeas to boiling then simmer about 1/2 hour until tender.
  • Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
  • Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
  • Mix the batches together in a large bowl.
  • Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
  • Pack in freezer containers of an appropriate size for your household.
  • Tip -- This makes a nice hostess gift when attractively packaged.
  • Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.

Nutrition Facts : Calories 2021.2, FatContent 125.6, SaturatedFatContent 17, CholesterolContent 0, SodiumContent 3635, CarbohydrateContent 178.4, FiberContent 51.1, SugarContent 26.7, ProteinContent 66.1

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