I make a lot of hummus. I love the chickpea. If you’ve visited This American Bite before, this comes as no surprise. You’ll also know that I prefer to used dried chickpeas rather than canned. Dried beans and pulses often cost less than their canned counterparts but leave the cook wondering how to perfect them. Well, it’s easier than you think, and before I share another chickpea recipe with you, I am going to dedicate this post to the method behind my madness.
How to cook Chickpeas – Step One: Soaking
Open a bag of chickpeas and soak them overnight. I prefer to a non-metallic bowl. For the best results, change the water half way through the soaking. You’ll find much of the water will be into the chickpea, make sure they stay covered with water until you’re ready to use them.
Step Two: Boil Water
Fill a non-metallic pot with water. I have a go-to ceramic pot that I use for chickpeas. You can also use a cast iron skillet – I have a soft spot for Le Creuset, but make sure your pot has a lid and can close completely. Before adding the chickpeas to the water, bring the water to the boil.
Step Three: Cook the Chickpeas
Drain the water from the chickpeas and add them to your boiling water. Make sure there is enough water to cover them, add a little more if need be. Leave the pot uncovered then return the water to the boil. Cover the pot and turn it off.
Step Four: Wait for the Perfect Chickpea
Do nothing. Do not move the pot. Do not open it. Your little chickpea buddies are going to be just fine. When the water cools, they will be cooked to perfection. Drain the water. You can store chickpeas in the refrigerator for up to three days.
Thank you Atle Brunvoll for the Create Commons Licensed Image.
More of my Hummus Recipes
- Roasted Eggplant Hummus
- Hummus Soup
- How to cook Chickpeas
- Guest Photographer at Joy of Kosher: Jamie Geller’s Hummus Recipe