I have watched SO many videos for cooking chickpeas from dry, and NONE of them even came close to this level of helpfulness or detail. Thank you so much for making this!! (Sincerely, a cooking noob)
Haha I’m so glad you found that this video covered the bases! Cooking beans from scratch was totally new to me when I started so I’m glad I was able to pass on what I’ve learned 😆 let me know if you give it a try!
Thank you. After trying to find some videos on how to cook chickpeas from dry, I started to regret buying a massive bag. Every video seemed to be so vague or miss key steps out. This was extremely helpful, and I'll definitely be cooking in bulk and freezing them.
I’m glad you liked the quick soak method and enjoyed the hummus! Thank you so much for letting me know and I hope this makes it easier to keep cooking your own chickpeas when you’d like! ☺️
We’re so glad to hear that! I just cooked up a batch yesterday. With the cost of food continuing to rise I’m glad it can be a resource for saving a bit of money. I’m so glad you’ve found the video helpful. Thank you for watching!
@@TastyThriftyTimely I couldn’t agree more . I’m actually making it as we speak :) I have 3 kids so anything to stay healthy and save money is key right now!
@@ddeeffe5221 oh I’m not sure what that could be. Sometimes dried beans can be too old or have some stones mixed in. It’s best to really rinse the beans before cooking them and make sure you remove any dirt or stones. I believe there are black chickpeas but it doesn’t sound like that’s what you have. I’m sorry I can’t be of more help.
I Love Humus, but I also LOVE Chickpeas just straight like they come off the tree. Right now I am cooking them with a lot of extra water, spices, and fresh bratwurst.
@@howardjohnson2138 haha enjoy! I love being able to spice them different ways when you make them from scratch. Let me know what your favourite spice additions are 👍🏼
I think fresh aquafaba can be simmered and reduced making it thicker and usable. Same with canned aquafaba reduce by 1/3rd to 1/2 makes thicker mayonnaise sauce. I'd imagine fresh aquafaba will require upwards of 2/3rds to 3/4 reduction, and I'll find out later today.
Oh awesome!! I’m so glad you loved it and I totally approve more garlic 👍🏼😋 I just started soaking chickpeas this afternoon for some falafel too! I hope you love that one just as much.
I'm trying to incorporate more meditarian into my diet, for health and taste! What I noticed is that it calls for a lot of hummus, so i've already made my tahini and soaked my chick peas. Now here to learn to cook and prepare my beans to perfection before processing! Wish my luck! And thanks for the info, much apprieciate it!
Oh great I’m glad you’ve found this helpful! I’m thinking about making a video with all the ways I use chickpeas in a week because they’re so versatile! I try to always have hummus in my fridge and frozen chickpeas in my freezer for quick meals. Keep me posted and let me know if there are other ingredients you’re experimenting with or recipes you would find helpful!
Hi there l have been making my hummus varieties here in lstanbul for about a year using the canned chickpeas (in Turkish they are called Nohut). I have never used the dry chickpeas, but after watching your video l went to the grocery store next to my apartment and bought a bag. I am definitely going to try your soaking methodologies and then continue to make my delicious hummus recipes (beetroot hummus, red pepper hummus, edamame hummus, lemon-turmeric hummus), and more!! Thanks for your video it was really informative!!
Those sound delicious! I have a feeling you’ll love cooking your beans from scratch. I’m so glad you found this video helpful! I’ve been experimenting with making different flavours of lentil hummus lately (the texture is a little different but I enjoy it)!
Ooo I haven’t had baba ganoush in awhile! Eggplant has been strangely pricey for me since we’ve moved to Vancouver island so I haven’t bought it as much lately. I’ll definitely give it a go soon though and look into making tahini from scratch as well!
Thank you! So glad you liked it and that it was easy to follow 🥰 Welcome to my channel and don't ever hesitate to reach out if there's something specific that you want to see! ♥️
Very useful video. Maybe my simmer is exceptionally low. I tried to go for more firm for yummy salads, but after 40 minutes, I ended up covering it and turning it up half a notch. Another 40+ minutes did the trick for the texture I was going for. Ah well, it's all a learning process, I'll try covered from the beginning next time!
Ah ok yes the water should still be moving and should still have bubbles so a low boil would have been a better way for me to describe it actually. I’m sorry they took you longer to cook. I usually keep mine half covered (the pot lid on an angle) for the first 30 minutes and then I start checking them to see if I want the lid off for another 10 min or so. I know some people love using pressure cookers or instantpots for cooking beans so that might be a quicker option if you have one too!
I'll go for a low boil next time :) Fortunately I was home all day and the time difference was not an issue. Maybe someday I'll have a pressure cooker, but currently I just have a stove and am happy to say I can cook beans! Thanks for your reply @TastyThriftyTimely
@cheyennebailey5149 yes me too! No pressure cooker and I have been cooking beans like this for years now and haven’t found it to be much of a bother even though it takes a bit of time. I hope it saves you a few dollars and allows you to figure out your perfect taste & texture!
Great! I hope you enjoy cooking them and making something great with them! I still cook all my beans from scratch. It’s a habit that really stuck once I knew how to do it so I hope you like it too 👍🏼
You can go straight to roasting them after they are cooked! I have roasted them after they have been frozen and as long as you defrost them first, then roast them, they still turn out well. Roasting them right after cooking them though will be perfect 👍🏼
If I'm trying to make aquafaba frosting can I use the short method? off the heat after 5 minutes and let them sit for 1 hour. And I can do the aquafaba frosting with the water? Thank you from Indonesia ❤
You can use the short method! But discard the water the chickpeas soak in for the 1 hour off the heat (that water won’t be strong enough). You will want to use the thick water the chickpeas have cooked in. So refill the pot with new water after the chickpeas have soaked for one hour and boil the chickpeas for 45 minutes (or longer) as needed to cook. When the chickpeas are cooked, save that water for aquafaba 👍🏼 it’s also a good idea to take that homemade aquafaba and boil it down so it reduces by about half. Homemade aquafaba is not quite as thick as aquafaba from a can so boiling off some of the water will thicken it for you and it will be much stronger for your frosting. (Put the aquafaba in a small pot, bring to a boil, reduce to a low simmer, and simmer for 15 minutes or as long as it takes to reduce by 50 %. Allow it to cool and then it’s ready to use, store in the fridge for up to 3 days, or freeze for later!)
About that yes. I usually check them at 30 minutes just in case but I tend to add some salt to them around 45 minutes when I can tell they are nearly done and then I cook them for another ten minutes or so after adding salt. Cooking them with the lid on the pot will encourage them to get softer quicker. If I want them to stay a little more firm I’ll cook with the lid off to avoid them getting too soft too quickly. Every batch might be a little different depending on the age of the beans etc so I always keep an eye on them and start checking for doneness after about 30 minutes. I hope this helps!
Thank you! I sprinkled a bit of extra cumin and some parsley on top of the hummus at the end. Usually for myself I don’t add extra oil to the top but if I’m serving it for other people I tend to drizzle a little more olive oil on top too.
Yes I’ve noticed here in BC they have been around $1.99 on sale but usually $2.50 or more. It seems like a small thing but I think the savings really do add up if you cook with beans a lot 👍🏼
@@TastyThriftyTimely yes have always bough this already prepared but will try tomorrow and soak and try the instant pot way. 22 minutes instead of 1 hour and seems tou can skip the soaking.
Yes, I could have been more specific. The beans should take between 40 minutes to 1 hour to be “done” as I mention. You can carefully taste a bean to see if it is soft and pleasing to eat. If you know what canned chickpeas taste like, that is what you are aiming for. The beans shouldn’t be hard or difficult to chew. As I mention, you can cook them longer and cook with the lid on so that the beans get really soft (but not mushy). This makes them easier to blend for hummus. If you want the beans to hold up in a salad, soup etc you don’t want them to cook so long that they fall apart and are mushy. They should be soft and pleasing to eat but have enough firmness left in them that you have to put some pressure on them to mash them. I hope that helps to clarify.
Soaking the chickpeas in cold water post-cooking, will release the skins very easily; they float to the surface where they can be scooped with a sieve.
So add cold water to the chickpeas let cook for 5 minutes. Turn off heat and let sit in hot water for one hour. Pour out water, add more water then let boil for another hour, drain then start the blending process. Is that correct? Thanks
Yes that’s correct. When you move on to cooking the chickpeas after soaking them just start checking them around 40 minutes for doneness. Sometimes they don’t take the full hour to get soft and ready to eat but sometimes they may take longer.
Oh no! You’re not the first person I’ve heard to make that mistake. I hope your hummus will be tastier the next time you make it. If you haven’t tossed it you could try adding it in small portions to falafel because that is made with only soaked chickpeas. Since the falafel are then cooked they are then made safe to eat!
Its a great informative video however it would have been helpful to have the recipe as opposed to directing us to another site. It looks delicious I would love to make it but I don't subscribe to all the other sites you mentioned we can find it on. If you are going to do it on RUclips, I would suggest you post the recipe as well otherwise what's the point? Still giving you a like 🙂
Thank you very much! I’m glad you found the video informative and this looks like something you would like to make ☺️ for the hummus recipe I demonstrate in the video, the recipe is posted on our blog which is where the link in the description will take you. You won’t have to subscribe to that site! You can directly jump to the recipe card which has thorough instructions for making the hummus. If you’re looking for a recipe for cooking the chickpeas I do have a link to a blog post for those but there is no official recipe for that. The blog post just reiterates the instructions I have given in the video. I’m sorry the hummus recipe isn’t available in a written form directly on RUclips. There is a word limit to those descriptions so I typically demonstrate the recipe in the video but then link to the written text on my blog where I can include all the details without truncating anything. I will definitely keep your suggestion in mind going forward to try and make the recipes as accessible as possible. Thank you so much for watching!
hmmm I'm trying to think why that might be. Did you soak them before trying to cook them? Either long soaking them overnight or quick soaking them by boiling them for about 5 minutes and then letting them sit in the hot water for 1 hour definitely helps to soften them before cooking. My other thought is whether the water was boiling enough while you were cooking them? If the water is at a really gentle simmer then perhaps it would take much longer for them to cook. If the heat is high enough that there is still bubbling and movement to the water then they shouldn't take much longer than 40 minutes to an hour. Putting the lid on the pot helps as well. I hope the next time you try it will be quicker for you!
Haha it’s definitely not possible for everyone. Busy parents won’t be jumping at cooking their own beans! I definitely grocery shop less since I’ve been cooking my own beans so I’ll take the energy savings there 😜.
![Gucci Mane & Sexyy Red - You Don't Love Me [Official Music Video]](http://i.ytimg.com/vi/j7IBqyFKT4c/mqdefault.jpg)
I have watched SO many videos for cooking chickpeas from dry, and NONE of them even came close to this level of helpfulness or detail. Thank you so much for making this!! (Sincerely, a cooking noob)
Haha I’m so glad you found that this video covered the bases! Cooking beans from scratch was totally new to me when I started so I’m glad I was able to pass on what I’ve learned 😆 let me know if you give it a try!
That is absolutely true! Thanks for this great detailed recipe and Methodism!
You’re welcome! I’m so glad it’s helpful! I just cooked a batch today and roasted them 😋 such a great snack 👍🏼
This is my 1st chickpea recipe and the first time here. Thank You. 4 years eating clean😃
Oh that’s great. Welcome! Thanks so much for watching and commenting. I hope you enjoy your chickpeas ☺️
Thank you. After trying to find some videos on how to cook chickpeas from dry, I started to regret buying a massive bag. Every video seemed to be so vague or miss key steps out. This was extremely helpful, and I'll definitely be cooking in bulk and freezing them.
Oh good! I’m so glad you found it to be thorough and you’ll get great use out of that big bag! Thank you for letting me know and enjoy your chickpeas!
Great tip for freezing the beans! I never thought of that
Happy to help! You’re welcome!! My freezer is currently full of frozen beans and lentils - l ready for soup season!
This is my first time trying any of this, even boiling chickpeas and the quick soak method + hummus recipe were amazing! Thank you so much :)
I’m glad you liked the quick soak method and enjoyed the hummus! Thank you so much for letting me know and I hope this makes it easier to keep cooking your own chickpeas when you’d like! ☺️
Thanks for making a short and concise video which only contains the essentials
I’m glad you enjoyed it! Thank you for watching 😊
Thank you so much!! This is such a comprehensive guide!!
I’m so glad you’ve found it helpful! Thank you for watching!
This is one of the most useful and informative videos ive found on preparing dried chickpeas. Thank you !
We’re so glad to hear that! I just cooked up a batch yesterday. With the cost of food continuing to rise I’m glad it can be a resource for saving a bit of money. I’m so glad you’ve found the video helpful. Thank you for watching!
@@TastyThriftyTimely I couldn’t agree more . I’m actually making it as we speak :) I have 3 kids so anything to stay healthy and save money is key right now!
@@jclairexo Absolutely ❤️ I hope everyone enjoys the chickpeas!
Thank you so much I really really enjoyed watching you create these delicious chickpeas and the hummus looks amazing too.
Oh wonderful! Thank you so much! You just made my day 🥰
*subbed* much love from Vancouver Canada 🇨🇦 I love this!
Thanks for subbing 🥰🥰 Hello from Toronto!!!
Let me know what your favourite chickpea recipes are!
what about the black seeds? I don't see them with canned chickpeas but the dry ones I have are full of them. they really ruin things.
@@ddeeffe5221 oh I’m not sure what that could be. Sometimes dried beans can be too old or have some stones mixed in. It’s best to really rinse the beans before cooking them and make sure you remove any dirt or stones. I believe there are black chickpeas but it doesn’t sound like that’s what you have. I’m sorry I can’t be of more help.
I Love Humus, but I also LOVE Chickpeas just straight like they come off the tree. Right now I am cooking them with a lot of extra water, spices, and fresh bratwurst.
@@howardjohnson2138 haha enjoy! I love being able to spice them different ways when you make them from scratch. Let me know what your favourite spice additions are 👍🏼
I think fresh aquafaba can be simmered and reduced making it thicker and usable. Same with canned aquafaba reduce by 1/3rd to 1/2 makes thicker mayonnaise sauce. I'd imagine fresh aquafaba will require upwards of 2/3rds to 3/4 reduction, and I'll find out later today.
You cook so well. Well done.
Thank you so much 😊
Just made your hummus recipe and its sooo much better than the last one I made, Thanks!
Oh that’s great to hear! Thank you for letting me know and enjoy!
Oh my.. just made this and it’s totally delicious.. added more garlic and it’s amazing.. THANK YOU.. I’m moving onto the Falafal recipe next 👍🏻
Oh awesome!! I’m so glad you loved it and I totally approve more garlic 👍🏼😋 I just started soaking chickpeas this afternoon for some falafel too! I hope you love that one just as much.
I'm trying to incorporate more meditarian into my diet, for health and taste! What I noticed is that it calls for a lot of hummus, so i've already made my tahini and soaked my chick peas. Now here to learn to cook and prepare my beans to perfection before processing! Wish my luck! And thanks for the info, much apprieciate it!
Oh great I’m glad you’ve found this helpful! I’m thinking about making a video with all the ways I use chickpeas in a week because they’re so versatile! I try to always have hummus in my fridge and frozen chickpeas in my freezer for quick meals. Keep me posted and let me know if there are other ingredients you’re experimenting with or recipes you would find helpful!
@@TastyThriftyTimely Yeah, that'd be awesome!
Thank you for the great tips.
Making Espinacas with chickpeas I just prepared, Great Hummus ideas from this video also.
Oh I’ve never had espinacas! I’ll have to give that a try. Thank you for letting me know and I’m so glad you’ve found the video helpful! Enjoy!
Super helpful video 😄 I subscribed
Awesome! Welcome! I’m so glad you found it helpful. Don’t hesitate to let me know if there are other videos or recipes you would find helpful!
Thank you so much for this video
You’re welcome! I’m so glad you’ve found it helpful!
Incredible video - ty I have subscribed willingly.
Oh thank you so much! I’m so glad you enjoyed it 🥰
Perfect instructions 😌
Oh great! I’m so glad it was easy to follow. I love cooking beans from scratch now and always having a well stocked freezer.
Thanks for a very informative video with leeway for personal taste. Very nice video. I subbed.
Wonderful! Welcome 🤗 and thank you Rebecca. I’m so glad you found the video helpful!
Great tips for the quick soak!! Nice recipes as always 😊
Thank you so much! So glad you’re liking them!
Good video, I’m using dried chick peas for the first time.
Oh good I’m glad you found this helpful! Enjoy your beans!
Love the video, thank you
@@nestorchill9902 you’re welcome!! I’m so glad it was helpful!
Hi there l have been making my hummus varieties here in lstanbul for about a year using the canned chickpeas (in Turkish they are called Nohut). I have never used the dry chickpeas, but after watching your video l went to the grocery store next to my apartment and bought a bag. I am definitely going to try your soaking methodologies and then continue to make my delicious hummus recipes (beetroot hummus, red pepper hummus, edamame hummus, lemon-turmeric hummus), and more!! Thanks for your video it was really informative!!
Those sound delicious! I have a feeling you’ll love cooking your beans from scratch. I’m so glad you found this video helpful! I’ve been experimenting with making different flavours of lentil hummus lately (the texture is a little different but I enjoy it)!
❤thanks
@@sereimaveredulakilewetuito9488 you’re welcome!
Thank you
You’re welcome!!
could you make a video on making your own tahini for this recipe and also maybe another video on baba ganoush? thank you!
Ooo I haven’t had baba ganoush in awhile! Eggplant has been strangely pricey for me since we’ve moved to Vancouver island so I haven’t bought it as much lately. I’ll definitely give it a go soon though and look into making tahini from scratch as well!
Thank you for the good information
You’re very welcome!!
Very well explained and great to watch, new sub
Thank you! So glad you liked it and that it was easy to follow 🥰 Welcome to my channel and don't ever hesitate to reach out if there's something specific that you want to see! ♥️
This video is so helpful, thank you!
I’m so glad! Thank you for watching!
This is a wonderful video Thank you
You’re welcome! Thank you so much for the wonderful comment 🥰 and thanks for watching!
Agree with @fate-may, very helpful, thank you. Also being Canadian, I can relate to the denomination!:)
Haha perfect! I’m so glad this was helpful ❤️
Very useful video. Maybe my simmer is exceptionally low. I tried to go for more firm for yummy salads, but after 40 minutes, I ended up covering it and turning it up half a notch. Another 40+ minutes did the trick for the texture I was going for. Ah well, it's all a learning process, I'll try covered from the beginning next time!
Ah ok yes the water should still be moving and should still have bubbles so a low boil would have been a better way for me to describe it actually. I’m sorry they took you longer to cook. I usually keep mine half covered (the pot lid on an angle) for the first 30 minutes and then I start checking them to see if I want the lid off for another 10 min or so. I know some people love using pressure cookers or instantpots for cooking beans so that might be a quicker option if you have one too!
I'll go for a low boil next time :) Fortunately I was home all day and the time difference was not an issue. Maybe someday I'll have a pressure cooker, but currently I just have a stove and am happy to say I can cook beans! Thanks for your reply @TastyThriftyTimely
@cheyennebailey5149 yes me too! No pressure cooker and I have been cooking beans like this for years now and haven’t found it to be much of a bother even though it takes a bit of time. I hope it saves you a few dollars and allows you to figure out your perfect taste & texture!
Love it!! Also, your voice is so soothing, Kathryn!! I feel like you should make meditation videos 😁
Haha! Thanks!! I recently voiced my first audio book so maybe mediation videos are in my future 🙂🙏
@@TastyThriftyTimely That’s so cool! Which book?
@@annerealini408 “A Partisan’s Memoir by Faye Schulman” - it’s an incredible true story! It can be found on any audio book site!
Just got some dried chickpeas ❤
Great! I hope you enjoy cooking them and making something great with them! I still cook all my beans from scratch. It’s a habit that really stuck once I knew how to do it so I hope you like it too 👍🏼
Once it's cooked are you able to go to roasting them? If I wanted to roast them would I still have to put them in the freezer?
You can go straight to roasting them after they are cooked! I have roasted them after they have been frozen and as long as you defrost them first, then roast them, they still turn out well. Roasting them right after cooking them though will be perfect 👍🏼
If I'm trying to make aquafaba frosting can I use the short method? off the heat after 5 minutes and let them sit for 1 hour. And I can do the aquafaba frosting with the water? Thank you from Indonesia ❤
You can use the short method! But discard the water the chickpeas soak in for the 1 hour off the heat (that water won’t be strong enough). You will want to use the thick water the chickpeas have cooked in. So refill the pot with new water after the chickpeas have soaked for one hour and boil the chickpeas for 45 minutes (or longer) as needed to cook. When the chickpeas are cooked, save that water for aquafaba 👍🏼 it’s also a good idea to take that homemade aquafaba and boil it down so it reduces by about half. Homemade aquafaba is not quite as thick as aquafaba from a can so boiling off some of the water will thicken it for you and it will be much stronger for your frosting. (Put the aquafaba in a small pot, bring to a boil, reduce to a low simmer, and simmer for 15 minutes or as long as it takes to reduce by 50 %. Allow it to cool and then it’s ready to use, store in the fridge for up to 3 days, or freeze for later!)
Thanks! So after the long soak, it takes 1 hour of closed cooking to get soft?
About that yes. I usually check them at 30 minutes just in case but I tend to add some salt to them around 45 minutes when I can tell they are nearly done and then I cook them for another ten minutes or so after adding salt. Cooking them with the lid on the pot will encourage them to get softer quicker. If I want them to stay a little more firm I’ll cook with the lid off to avoid them getting too soft too quickly. Every batch might be a little different depending on the age of the beans etc so I always keep an eye on them and start checking for doneness after about 30 minutes. I hope this helps!
thanks, what you sprinkled on it
Thank you! I sprinkled a bit of extra cumin and some parsley on top of the hummus at the end. Usually for myself I don’t add extra oil to the top but if I’m serving it for other people I tend to drizzle a little more olive oil on top too.
Can dried chickpeas be eaten raw, uncooked or otherwise processed, as they are?
No, dried chickpeas do need to be soaked and cooked to be safe to eat. 👍🏼
Thank you.@@TastyThriftyTimely
@hatulaim1 of course! You’re welcome!
Here in Quebec, Canada $2 to $2.50 a can!
Yes I’ve noticed here in BC they have been around $1.99 on sale but usually $2.50 or more. It seems like a small thing but I think the savings really do add up if you cook with beans a lot 👍🏼
@@TastyThriftyTimely yes have always bough this already prepared but will try tomorrow and soak and try the instant pot way. 22 minutes instead of 1 hour and seems tou can skip the soaking.
@squidben5780 oh ok that’s great to know! I know that it is much faster in an instant pot so I hope it works out really well for you!!
delicious Palestinian dish
Agreed 👍🏼
Free Palestine 🇵🇸
"When your beans are done" yeah, that's what I came here for, what consistency is usually called "done"?
Yes, I could have been more specific. The beans should take between 40 minutes to 1 hour to be “done” as I mention. You can carefully taste a bean to see if it is soft and pleasing to eat. If you know what canned chickpeas taste like, that is what you are aiming for. The beans shouldn’t be hard or difficult to chew. As I mention, you can cook them longer and cook with the lid on so that the beans get really soft (but not mushy). This makes them easier to blend for hummus. If you want the beans to hold up in a salad, soup etc you don’t want them to cook so long that they fall apart and are mushy. They should be soft and pleasing to eat but have enough firmness left in them that you have to put some pressure on them to mash them. I hope that helps to clarify.
Soaking the chickpeas in cold water post-cooking, will release the skins very easily; they float to the surface where they can be scooped with a sieve.
This is great to know. Thank you! I often rinse them and a lot of the skins fall away but next time I’ll try soaking them!
So add cold water to the chickpeas let cook for 5 minutes. Turn off heat and let sit in hot water for one hour. Pour out water, add more water then let boil for another hour, drain then start the blending process. Is that correct? Thanks
Yes that’s correct. When you move on to cooking the chickpeas after soaking them just start checking them around 40 minutes for doneness. Sometimes they don’t take the full hour to get soft and ready to eat but sometimes they may take longer.
@@TastyThriftyTimelyThese were so good. I'm making them again today😊. I love you for that ❤
Oh perfect! I’m so glad you loved them and you’re making some more! Enjoy 😊
*HIMMIS!*
My pronunciation is awful I know 🤦🏻♀️apologies!
@@TastyThriftyTimelyin classical arabic it's 'himmis'; in the arabic of now it's hummus'.
@@adam_meek oh interesting! I didn’t know about the classical spelling.
@@TastyThriftyTimelyFrom the syrian city of Hims.
Now (hums/homs) :)
@adam_meek oh thank you! I should definitely know the origins. Thank you for letting me know 😊
Ok. Im an idiot. I soaked them, didnt cook them, then made the hummus in the food processor. I didnt know they were cooked. Lol thank u
Oh no! You’re not the first person I’ve heard to make that mistake. I hope your hummus will be tastier the next time you make it. If you haven’t tossed it you could try adding it in small portions to falafel because that is made with only soaked chickpeas. Since the falafel are then cooked they are then made safe to eat!
Its a great informative video however it would have been helpful to have the recipe as opposed to directing us to another site. It looks delicious I would love to make it but I don't subscribe to all the other sites you mentioned we can find it on. If you are going to do it on RUclips, I would suggest you post the recipe as well otherwise what's the point? Still giving you a like 🙂
Thank you very much! I’m glad you found the video informative and this looks like something you would like to make ☺️ for the hummus recipe I demonstrate in the video, the recipe is posted on our blog which is where the link in the description will take you. You won’t have to subscribe to that site! You can directly jump to the recipe card which has thorough instructions for making the hummus. If you’re looking for a recipe for cooking the chickpeas I do have a link to a blog post for those but there is no official recipe for that. The blog post just reiterates the instructions I have given in the video. I’m sorry the hummus recipe isn’t available in a written form directly on RUclips. There is a word limit to those descriptions so I typically demonstrate the recipe in the video but then link to the written text on my blog where I can include all the details without truncating anything. I will definitely keep your suggestion in mind going forward to try and make the recipes as accessible as possible. Thank you so much for watching!
You are beautiful, but your married, great video.
@@AndrewNeale-go9eq ah yes I am ❤️but thank you and thank you for watching!!
I cooked dried chickpeas for 2 hours and it still wasn't tender
hmmm I'm trying to think why that might be. Did you soak them before trying to cook them? Either long soaking them overnight or quick soaking them by boiling them for about 5 minutes and then letting them sit in the hot water for 1 hour definitely helps to soften them before cooking. My other thought is whether the water was boiling enough while you were cooking them? If the water is at a really gentle simmer then perhaps it would take much longer for them to cook. If the heat is high enough that there is still bubbling and movement to the water then they shouldn't take much longer than 40 minutes to an hour. Putting the lid on the pot helps as well. I hope the next time you try it will be quicker for you!
Add a bit of baking soda to your cooking water and much of those skins will remove themselves!
Yes that’s a great tip! I’ve been doing that lately and have found that so many more come off!
you forgot to add the cost of energy 😂
Haha it’s definitely not possible for everyone. Busy parents won’t be jumping at cooking their own beans! I definitely grocery shop less since I’ve been cooking my own beans so I’ll take the energy savings there 😜.
The dried beans were still there because the newer generation doesn’t know how to cook…or anything else that requires real work. 😂
😅 I’ll keep trying to spread the word and encourage the young folk to get into their kitchens!😂