Simmered Chickpeas (for Hummus)
From: Ian Seddon's Cookbook
🥘 Ingredients
- chickpeas 2
If you want to take this hummus over the top, skip the canned chickpeas and cook dried chickpeas from scratch (see Note 2 or 3). For more details on making your own hummus, check out my blog post and YouTube video. Dried chickpeas on the stovetop: First, cover 8 oz of dried chickpeas with cold water and 1/2 tsp baking soda; soak overnight or for 8 hours. Drain and rinse. Add the soaked chickpeas to a medium saucepan with 1/2 tsp baking soda and 6 cup water. Bring to a boil over medium-high heat. Cover and rapidly simmer for 30 minutes. Add in 1 tsp kosher salt and cook uncovered for 10 to 15 minutes, or until the chickpeas are very soft and they smush when pressed. Drain well and continue with step 2 in the recipe above. 3. Dried chickpeas in the Instant Pot: For soaked chickpeas: Follow the soaking instructions listed above in Note 2. Add the soaked chickpeas to the inner pot with 6 cup water, 1/2 tsp baking soda, and 1 tsp kosher salt. Pressure Cook on high for 15 to 20 minutes, or until very soft; allow a natural pressure release for 15 minutes. Drain well and continue with step 2 in the recipe above. For unsoaked chickpeas: Add 8 oz of dried chickpeas to the inner pot with 6 cup water, 1 tsp baking soda, and 1 tsp kosher salt. Pressure Cook on high for 40 minutes, or until very soft; allow a natural pressure release for 15 minutes. Drain well and continue with step 2 in the recipe above.
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1Prepare: chickpeas .
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2Add the chickpeas to a medium saucepan and cover with 1 to 2 inches (2.5 to 5 cm) of water. Bring to a boil, then reduce the heat and cook at a rapid simmer for 20 minutes , or until the chickpeas are very soft and almost falling apart.
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3Drain the chickpeas (no need to rinse).