Second this. I’ve found that a “power soak” works pretty well and makes it feel a little less arduous.
Just bring the dried peas to a boil for a minute and then heat off and soak for an hour (instead of overnight or whatever). I time this so I can walk the dogs while they soak. Then pressure cook – I try to do this on a night when we have leftovers so I’ll just reheat those and eat while they’re cooking – and then blend everything up and I’ve got enough fresh hummus for a week.
Takes about two hours, but fits into my nightly routine very easily at it’s really only 10-15 minutes of active time cooking.
Don’t bother. If you want creamy hummus, add a little bit of baking soda to the soak water and the cooking water. I use about a teaspoon (a few grams) at each step.
If you use too much, the chickpeas will turn to mush and be hard to strain. They’ll still be usable for hummus, though. Sometimes I’ll only add the baking soda to the soak water and none in the cooking water. You’ll figure it out with a little trial and error, though.
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I just chuck everything in at once and it usually works
Second this. I’ve found that a “power soak” works pretty well and makes it feel a little less arduous.
Just bring the dried peas to a boil for a minute and then heat off and soak for an hour (instead of overnight or whatever). I time this so I can walk the dogs while they soak. Then pressure cook – I try to do this on a night when we have leftovers so I’ll just reheat those and eat while they’re cooking – and then blend everything up and I’ve got enough fresh hummus for a week.
Takes about two hours, but fits into my nightly routine very easily at it’s really only 10-15 minutes of active time cooking.
What are your thoughts on skinning the chickpeas?!
Don’t bother. If you want creamy hummus, add a little bit of baking soda to the soak water and the cooking water. I use about a teaspoon (a few grams) at each step.
Will try this, thanks!
If you use too much, the chickpeas will turn to mush and be hard to strain. They’ll still be usable for hummus, though. Sometimes I’ll only add the baking soda to the soak water and none in the cooking water. You’ll figure it out with a little trial and error, though.
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