Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

This easy recipe for rehydrating chickpeas is perfect as a base for anything from hummus, to salad, to soup.

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak the chickpeas in water with baking soda for 8 hours. Drain and rinse. Place chickpeas in a pot, cover with water, bring to a boil, simmer, and cook until softened (about 2 hours). Rinse the chickpeas and use as desired.

    Advertisement
Advertisement

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4.0 stars
11/09/2020
The baking soda is the trick to get the skins to slough really easily. However, absolutely do not boil for 2 hours. I left them to simmer for just over 1 hr and the beans were near falling apart they were so mushy. When done, put them in another big pot of water and manually shake all the skins off the peas if you're making a hummus: it'll be much smoother.