Description
Learn how to cook creamy homemade chickpeas from dried for delicious dishes like hummus, grain bowls, and salads.
Ingredients
- 250 g (about 1¼ cups) dried chickpeas
- ½ teaspoon baking soda, for soaking
- 1 teaspoon salt, for cooking
- 1 bay leaf
- ½ small onion, peeled
- Water, for soaking and cooking
Instructions
- Rinse and sort the chickpeas, picking out any shriveled ones.
- Soak overnight with baking soda, covering them with plenty of cold water.
- Drain and rinse well to wash away the baking soda.
- Add chickpeas to a heavy pot with fresh water, salt, bay leaf, and onion.
- Bring to a boil, then skim off any foam for the first 10-15 minutes.
- Lower heat to a gentle simmer and keep covered with water.
- Start testing for doneness at 1 hour, and continue until creamy and soft.
- Cool in the cooking liquid, then drain.
Notes
Cool the chickpeas in their cooking liquid to retain moisture. Store in an airtight container with a splash of the cooking liquid.
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean