Making hummus from dried chickpeas
As much as we love the stuff, I figured I'd go all out now and really make it from scratch...so I bought a pound of dried chickpeas today. How much of the dried do I use in order to end up with about 1 pound of cooked chickpeas, does anyone know? Does anyone here make their hummus from dried? May I ask the method? Thanks, chowfriends!
Val: You might as well cook the whole pound of dried, use what you need right away, and freeze the rest, covering in containers using some of the cooking water. I find the frozen, thawed, and drained beans are a little soggier than freshly boiled, but they work fine in hummus. As I recall, the beans swell up about three times in volume after cooking, but that doesn't really help you with the weight question. Most of the recipes I've seen call for 2 or 3 cups of cooked chickpeas, so if you have a scale, you could figure that out.
There's been a lot of debate about whether to soak overnight, do the quick soak method, or just cook from dried. I always soak overnight because I think it shortens the cooking time, but it's a personal preference thing.
Find a recipe that sounds tasty to you. I use chickpeas, tahini, garlic, lemon juice and salt. Sometimes I add a little cayenne for heat or parsley for green specks just because.
I'm tempted to add roasted red peppers one of these days. Whiz it up in a food processor.
It's certainly cost effective so you can have it around all the time.
i cook large batches of beans to portion and freeze all the time. i prefer them to canned because they are always firmer and hold up better in stews and such. storing them in cooking water is why yours are soggy. just drain, bag and freeze.
i usually soak overnight because it's mindless and requires less cooking/paying attention time. i also buy my beans in my ethnic neighborhood, so they're fresher than some might get.
I make hummus 3 or 4 times a month.
Soak 1 cup of dry chickpeas in more than enough water to cover over night. Drain, place in a pot with 4 cups fresh water, bring to a simmer, reduce to low heat and cook for 3-4 hours.
With a slotted spoon, remove beans from cooking water to a mixing bowl, add ¼ cup extra virgin olive oil, mix to coat.
Place oiled beans in a food mill,process using the fine hole disc.
To the puree' add 2 T. lemon juice, 1/8 t. cumin, 1 or 2 pressed garlic cloves, enough of the cooking water to make the paste smooth and kosher salt and fresh ground pepper to taste.
1 cup of dry garbanzo beans will yield 2 cups after soaking.
Don't know what the finished weight is, never cared.
Thanks to both of you...I think I'll take nemo's advice and cook the entire pound and freeze what I don't use for the first batch since there IS quite a process to it. I've made hummus numerous times from canned garbanzos so that part, I'm comfortable with; it's just the beginning with dried chickpeas that I'm unfamiliar with...thanks again for your responses!
I too would suggest you make the whole pound of chickpeas. I usually just make a large batch of hummus but have at times made a smaller batch and used the leftover chickpeas for salads, soups or stews during the week. If you have a pressure cooker you can go from bag to soft chickpeas in one hour.
From my experience with chickpeas, soaking them over night reduces the cooking time but is not necessary. Freshness makes a big difference so but them from a place that sells a lot and turns over the inventory regularly. Old chickpeas take forever to cook and really old ones never do...very frustrating.
Try adding flavour to the cooking water like garlic cloves, bay leaf or half an onion. It infuses the beans with a richer and more mellow flavour. Then adjust the recipe later on to compenstate.
Oh yeah and this goes for any dried legumes like lentils, black beans and such.
I love fresh made hummus too! Enjoy!!!