HUMMOUS, HUMMUS, CHICKPEAS
Canned chickpeas are easier to use in some recipes, make sure to drain and rinse them well in cold water. For the best flavor, boil the canned chickpeas in water to cover for 1 - 2 minutes, then drain.
You can prepare a quantity of dried chickpeas in advance and freeze them.
To prepare dried chickpeas, place them in a bowl and add water to cover by 1 inch. Add baking soda (1/4 teaspoon for 2 cups chickpeas) and let soak overnight. Then drain the chickpeas and rinse them under cold running water. Place the chickpeas in a saucepan, cover generously with water, and bring to a boil over high heat. Cook, skimming the foam from the surface until no more appears, about 15 minutes. Then reduce the heat and simmer until the beans are tender and break easily when pressed with the back of the spoon, about 1 1/2 hours. Let them cool completely in the cooking liquid. Divide into two-cup portions, then freeze the chickpeas, in their cooking liquid, to use at a later time. They will keep in the freezer for up to 6 months.
From: THE ARAB TABLE, May S. Bisisu.
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