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You can cook the garbanzo beans two different ways: one is a quick way, the other is by soaking the beans overnight which is better for your digestion.
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This is how I prepare them plus if you are going to make falafel this is the way to go.
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Place them in a large bowl and cover with filtered water.
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They will expand to over double their size, make sure you cover by several inches of water to allow for expansion.
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Soak overnight for at least 12 hours then drain and rinse.
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Quick method
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Place the beans in a pot and cover with at least 2 inches of water above the beans and bring to a boil for 5 minutes.
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Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse.
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Follow cooking the beans instructions below.
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Cooking the Beans
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If you want extra smooth hummus you can do as Yotam Ottolenghi and Sami Tamimi do from their cookbook “Jerusalem” and remove the skins from the garbanzo beans.
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Just add chickpeas and cover the chickpeas with about 2 inches of water.
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Bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer.
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Skim off the foam and skins that float to the surface.
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They should be very fairly tender pressing between your fingers but not too mushy.