How To Cook Chickpeas For Hummus Recipe
Both perelman s and ottolenghi and tamimi s recipes are exemplary but any hummus recipe benefits vastly from peeling your chickpeas first.
How to cook chickpeas for hummus recipe. Drain and make your hummus however you usually would. Scrape sides and bottom of the bowl then add remaining chickpeas and process until thick and quite smooth. Transfer chickpeas to a food processor.
Open drain and rinse the chickpeas. Blend until creamy about 3 4 minutes stopping to scrape down the sides as needed. 1 to 2 minutes.
Cover the chickpeas by several inches of water then bring the mixture to a boil over high heat. Blitz again for about 5 mins or until the hummus is smooth and silky. Reserve 1 cup cooking liquid then drain chickpeas.
Add garlic lemon juice tahini salt and 2 tbsp. Place the chickpeas in a medium saucepan and add the baking soda. Reserved cooking liquid and process for a full 5.
Add half of the chickpeas to the food processor and process for 1 minute. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic lemon and tahini along with 30ml water.
Continue boiling reducing heat if necessary to prevent overflow for about 20 minutes or until the chickpeas look bloated their skins are falling off and they re quite soft. Most likely the hummus will be too thick or still have tiny bits of chickpea.