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05/31/2012

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Brian @ A Thought For Food

I have chickpeas in our pantry that have been sitting there for over a year. I had planned on making hummus (a favorite in our household) using dried chickpeas but I usually get lazy and pull out some cans instead. You are, as always, an inspiration. ;-)

binhtheredonthat

We love hummus and have been meaning to try to make it. You inspired me and definitely try this out. Thanks!

katy @ diningwithdusty

Considering how expensive a small container of hummus is, it's long been on my list of things to make. Something kept holding me back, though, and then this post came along. Thanks for the inspiration! I'm really looking forward to this little weekend project!

Anjali

I cook big batches of dried beans in the slow cooker and freeze whatever I don't use in 2-cup portions. (Instructions are here: http://www.eatyrgreens.com/beans-from-scratch-the-slow-cooker-method/) Better than canned and almost as convenient on a busy weeknight.

I have some chickpeas in the freezer right now -- I'll have to use them to make some of your hummus!

amalia11

we usually wrap the chickpeas in a tea towel and rub them against the work top. that usually gets rid of most of the skins. it is definitely worth removing them and this way it becomes a lot easier!

Juice

Hummus is a big item in our home. Now I know how to make it and will be eating more!

jan

What about passing them through a food mill? Wouldn't that be an easy way to get rid of the skins? I've yet to see a recipe that recommends that and I wonder if there's a reason.

Melissa

Jan - great idea! the only reason I can think of that this wouldn't work is that maybe the skins get stuck in the holes and muck up the works? But maybe not and it's worth a try. I will try it next time and let you know. Thanks!

jan

If the skins muck up the holes, just turn the food mill backwards to clean it and then keep going. I have some fresh cooked chickpeas in my fridge. I'll give a try and report back.

Dirk Diggler

I salt the water the chick peas soak in till they double their weight in eight hours. Then cook till the centers are creamy.

Do toast whole cumin then grind for a less green taste.

Don't use long ago bought chick peas as they will never cook.

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