Description
Chickpeas, also known as garbanzo beans, are practically a staple ingredient in Middle Eastern cooking. They are the basis for foods like hummus and falafal and, while it is convenient to use canned chickpeas, dried chickpeas really are a better option.
Dried chickpeas are much more economical and they tend to have a more natural flavor because they aren’t soaked in preservatives. Also, any extra beans can be frozen to be used at a later time.
As a rich source of vitamins, minerals, and fibre, chickpeas may offer a variety of health benefits, such as aiding weight management, improving digestion, and reducing your risk of disease by supporting your immune system.
Hummus tip #1: To make it super creamy – add in a couple of icecubes into the blender when blending your hummus. We know you won’t believe us until you try for yourselves, but this has been tested, tried and has never failed!
Hummus tip #2: Roast the garlic bulbs beforehand, extracting those sweet garlic flavours – much less pungent and more flavoursome than if the garlic goes in raw .
How to prepare: Soak for 8-10 hours, or overnight. Soak for no longer than 12 hours as this can decrease nutritional value and flavour. Cook for around an hour or until soft. Chickpeas will cook more quickly and be easier to digest if they are soaked first.
Quick-soaking tip: Put the chickpeas in a pan of water, bring to the boil and simmer for 2 minutes. Take off the heat, cover and stand for 1 hour. At the end of the hour, discard the water and cook the chickpeas as per your recipe.
Please note: Undercooked chickpeas can cause intestinal distress so make sure that they are all the way cooked before you serve them
