How To Cook Dried Chickpeas + Easy Hummus Recipe

today we're cooking dried chickpeas from scratch i love having dried beans in my pantry because they take up less space than canned beans you can make less trips to the grocery store and with a bit of pre-planning you can make all your favorite chickpea recipes that much thriftier knowing how to take these dried beans and turn them into these tasty cooked beans is a skill that really came in handy when the kova 19 pandemic came upon us our grocery store shelves were empty of all the canned beans but the bags of dried beans were all there for the taking so this does take some time and some forethought but most of the cooking time is hands off and i will walk you through the process there are two steps to cooking beans from scratch first they need to be soaked then they need to be cooked and for the soaking part there's two methods a long soak and a quick soak i've soaked these two cups of dried chickpeas in my fridge overnight in cold water and that is the long soak method now to be honest i am never prepared enough to do it this way usually i use the quick soak method and for that you take your dried beans put them in a large pot cover with cold water make sure there's about two or three inches of water above the line of the beans because they're going to swell as they soak boil that and then let it boil for five minutes then turn the heat off your stove and just let the beans soak in that hot water for about one hour then your soaking parts done you're going to drain that water put fresh water in and move to the cooking part of the process for beans soaked overnight like these drain the water they soaked in give your beans another rinse add them to a large pot and cover with fresh cold water to cook them in one cup of dried beans will swell to about three cups of cooked beans so make sure you have enough water sitting on top of your beans so that they stay submerged as they cook i'm going to bring these beans to a boil then reduce the heat to a simmer and simmer for about 40 minutes to one hour a great thing about cooking your beans from scratch is that you have some control over the taste and texture so if you simmer your beans with the lid on they'll get softer and if you simmer without the lid they'll stay a little more firm so if i'm going to use my beans for hummus and i want them to blend down and be nice and soft i'll simmer with the lid on and leave them to cook a little longer but if i want them for soups or curries or roasting them then i'll take the lid off while they simmer and i won't cook them quite as long and likewise you can add any seasonings you want add in a bay leaf if you feel like it add in some garlic there is much debate about when to add salt for cooking beans either at the beginning or the end of the cooking time but i add it in the last 15 minutes and that tastes good to me when your beans are done drain the water but you can actually reserve it look up aquafaba for the amazing uses of this chickpea water as an egg substitute and click the link below for our tasty recipe for our aquafaba mayonnaise i do prefer to use canned aquafaba usually when i need it because it's a little thicker and i find that it froths up better than this homemade aquafaba but today we're making some hummus and we can use homemade aquafaba for that so i'm reserving about half a cup for my hummus now for storing your tasty cooked beans if you're blessed with patience you can remove as many of these loose skins as possible when your beans blend down if you want them for hummus then they'll just be a little bit smoother but you've already cooked beans from scratch so do what you can these will stay for about three days in your fridge in an airtight container but if you're not going to use them right away i suggest freezing them so spread them like this in a single layer on a baking tray pop this in your freezer in a couple hours your beans will be frozen then scoop them up transfer them to a bag and that way they won't all clump together easy scooping and there you have it two cups of cooked chickpeas from scratch cost us about 45 cents canadian whereas a can of chickpeas costs us about a dollar fifty and right now we're going to use these tasty freshly cooked chickpeas for our five minute creamy hummus which costs us less than a dollar twenty to your food processor add two cups of cooked chickpeas a quarter cup aqua fava or just water a quarter cup tahini which is a sesame paste used to make hummus half a tablespoon lemon juice half a tablespoon white vinegar some salt a quarter teaspoon cumin and a clove of garlic blend that up and then stream in about a tablespoon of olive oil and another couple teaspoons of aquafaba to get the hummus nice and smooth and creamy [Music] making hummus is so quick and easy and you can use it as a base for all kinds of other recipes so click the link below for our five minute creamy hummus and make sure to subscribe for new videos every sunday at five take a look at that 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Channel: Tasty Thrifty Timely

Views: 51,629

Keywords: cooking chickpeas from scratch, dried chickpeas recipe, hummus recipe, vegan recipes, plant based recipes, budget cooking recipes, beans from scratch recipe

Id: bzSgo8f8j_s

Length: 4min 54sec (294 seconds)

Published: Sun May 23 2021