I’ve been seeing recipes and write ups about the superior smoothness of hummus made with peeled chickpeas. I’m down with some somewhat laborious food prep. I’ve happily spent an afternoon getting poetic about peeling lemons for limoncello. And I don’t mind segmenting grapefruits into hot little cinnamon love notes.
I’m a city chick now and have been for decades. But I am still, in some small corner of my heart, a little kid with long braids who grew up wild on country land. We sowed, watered, weeded and picked the vegetables we ate in a hand-raked, half acre garden.
I shelled peas, shucked corn and looked at land, land, land with the heat of summer sun sunk deep into my shoulders. There were no buildings, no roads, no other people in view.
I think that’s part of why I like time-consuming food prep: it brings the phantom heat of a simple summer sun to my skin again. I see a lost view.
Turns out that peeling chickpeas is not as garbanzos as you might expect though it definitely takes some time. I started with dried chickpeas, soaked them overnight then let them simmer until tender.
One sixteen ounce bag of dried chickpeas (soaked, drained, simmered and peeled) yielded 5 cups of little, pale gold, love notes. Those five cups of peeled chickpeas yielded a party-size portion of super silky hummus and several batches of spiced, roasted chickpea experiments.
It took me one hour to peel them and I was not trying to be all zippy about it. Most of the chickpeas popped from their husks easily when pinched lightly. A few were slightly stubborn. I watched The Colbert Report and peeled away. Maybe I’ll name a sumptuous hummus after Steven. I’m gonna have to work on a witty name for that.
I’d definitely invest the time to peel chickpeas by hand again. If you’re daunted by that idea…please note that 5 cups of peeled chickpeas is a whole lotta chickpeas. You’ll only need about 1 1/2 to 2 cups to make a sizable amount of hummus.
I’ve found some alternate methods that sound much speedier. I’ll try them and then tell you about it.
Canned chickpeas are already cooked and still have their husks. They too can be peeled if you don’t mind a little extra work. Chickpeas husks are edible and don’t affect the flavor so much as they do the texture of your finished garbanzo bean project. Peeled chickpeas are buttery and smooth. Even their pale gold color becomes more vibrant when the peas are freed from the milky haze of husks.
I think this sort of food prep is my Zen activity. If some extra food prep sounds good to you then I hope you enjoy a little musing moment and love the silken results. Happy unhusking to you, my fellow food prepping fiend/friend!
p.s. Chickpea recipes (including Supremely Sumptuous Hummus) are forthcoming. See you back here soon! – fat pig
Summary: How to soak, cook and peel chickpeas, also known as garbanzo beans, for super silky results and a side of food prep Zen.
- one 16 ounce bag of dried chickpeas (also known as Garbanzo Beans)
- Pour the dried chickpeas into a large bowl and remove any stones.
- Rinse chickpeas under cold water a few times.
- Pour chickpeas into a large bowl, preferably glass or plastic.
- Add enough cool water to completely cover the chickpeas: approximately 10 cups. They will swell as they soak so use at least 9 cups…and some extra won’t hurt a thing.
- Cover and let soak overnight.
- Drain the chickpeas from the water they’ve soaked in overnight.
- Rinse them under cool running water briefly.
- Pour chickpeas into a large heavy bottomed pot.
- Add enough water to cover the chickpeas well: approximately 9-10 cups.
- Bring water to slow boil then reduce to simmer.
- Simmer chickpeas over low-medium heat for approximately 60-90 minutes until they reach desired tenderness. *For hummus you want very tender chickpeas. If you plan to roast or saute your garbanzos you may want them firmer. Adjust the timing to suit your use and preference.
- Add water if the level gets below the beans during simmering. They should be covered by water while cooking.
- Drain the chickpeas. Rinse under cool water and drain. Allow to cool. *Optional: save a cup or so of the water the chickpeas cooked in and use it in place of water or stock in your final recipe.
- Pinch each chickpea between your thumb and two forefingers. The bean should pop easily from the husk. If you run into a stubborn husk then try gently rubbing the chickpea between your fingers till you feel the husk loosen a bit then pop the bean free.
- Think good thoughts about the gorgeously golden chickpeas you are preparing and get ready for some super silky hummus!
Preparation time: 6 hours or overnight to soak; 1 hour to peel
Cooking time: 1-1 1/2 hours
Number of servings (yield): 5 cups of cooked, peeled chickpeas aka garbanzo beans
Copyright © fatpiginthemarket. Recipe by fat pig. Microformatting by hRecipe.