Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
The chickpeas expand considerably when soaked so choose a large bowl for soaking. Adding bicarbonate of soda in the water cuts the soaking time in half. Cover 300g chickpeas about (1 1/2 cups) with water add 1 teaspoon bicarbonate of soda and soak overnight or about 6 hrsThe next day drain the chickpeas then place in a large saucepan and cover with fresh water and bring to the boil. Reduce heat to medium, then cover and simmer for 40 mins or until chickpeas are very soft. DrainNow u can use for hummus or anything else u like. Once cool u can freeze them or also put them in a food processor and blitz until smooth and then freeze ready for a quick hummus dip.
Salt will speed up the soaking time just as well as the bicarbonate and will taste better. Use a teaspoon of kosher salt per cup of water. (It works because the sodium found in both the salt and the soda will displace magnesium and calcium from the coat of the beans, making the skins softer and allowing the beans to absorb water faster.)
My method is here: http://emmycooks.com/2012... Be sure to save and use the delicious broth!
Please enter a valid email address.
Well played. You deserve a cookie.
Could this be our next culinary binge watch?
Netflix's New Baking Show
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.