Waterlogged chickpeas?

Trying out Melissa Clark's Small Batch Hummus, I left the cooked chickpeas in their warm broth for about 35 minutes. (Children! Always with their demands for food and safety and love!) I had turned off the heat when they were still slightly firm,anticipating such an interruption. The resulting hummus was creamy but super bland. Ramped up the flavors - but still incredibly mild. Can't believe Clark would post a bland hummus, so is this user error? Anyone ever waterlog their chickkpeas or dried beans? Ideas anyone? All other ingredients fresh and in good shape.

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Kristen Miglore
Kristen Miglore October 16, 2012

How strange -- never experienced water-logged beans or chickpeas myself. Maybe your dried chickpeas were just low on flavor? A bit more salt and lemon might do wonders.

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Quinciferous
Quinciferous October 16, 2012

My first thought is that you need more salt. Some batches of chickpeas seem to call for more than others do, and one teaspoon seems a fairly small amount for the amount of chickpeas. If salt, lemon, an garlic don't do it, perhaps the problem really is with the beans.

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Sam1148
Sam1148 October 17, 2012

How was the quality of the tahini? I find that most of the flavor in Humus comes from the tahini, lemon, salt and garlic. With the chick peas more of textural medium. I'd even say that 3 tablespoons of tahini for two cups end product in that recipe is bit shy for my tastes. Try adding more to see if that corrects--and a bit more salt and lemon juice.

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Reiney
Reiney October 17, 2012

Agree completely with the above. And sometimes lemon juice isn't as tart or flavourful, so you might need to add more than expected.

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