-
Place the beans in a medium-sized pot and cover with at least 2 inches of water above the beans.
-
Bring to a boil for 5 minutes.
-
Remove from the heat and let the beans soak in the warm water for 1 hour.
-
Drain the water and rinse.
-
Cooking the beans
-
Covers the chickpeas by about 2 inches of water.
-
Bring to a boil and reduce to a simmer on medium-low heat for about 20 - 45 minutes, depending on the type and freshness, it can take longer.
-
Skim off the foam and skins that float to the surface.
-
They should be very fairly tender pressing between your fingers but not too mushy.
-
The beans will be soft and slightly firm, drain and let cool.
-
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. Press them between your fingers to remove the skins.