If you are a fan of making your own hummus with tinned chick peas, we highly recommend using home cooked instead. They are much softer so make the hummus very creamy. They are excellent in many other dishes, including salads and curries too!
Although it takes time, there is really not much work to cooking your own chick peas. The method we find works best is from Samin Nosrat’s book – Salt, Fat, Acid, Heat:
The chick peas will double in weight so use half the weight you want. eg. A can is about 250g once drained so use 125g of dried.
- Soak the chick peas for 48 hours in a large bowl of water (filtered if you can). Add a tbsp of bicarbonate of soda and a good few pinches of salt.
- Rinse very well.
- Place in a large pan of cold water. Bring to the boil and boil for 5 minutes skimming off any scum. No need to add salt (and it is said to toughen the skins)
- Simmer with the lid on for 40 minutes.
Allergens: Packed in an area that also handles nuts, peanuts, sesame seeds and gluten.
Storage: Cool and dry, away from direct light and strong odours.
Nutritional Information (typical values per 100g): Energy 1470 kj 346 kcal, Energy Fat 4.6 g, Of which saturates 0.6 g, Carbohydrate 44.5g, Of which sugars 10.7 g, Fibre 17.4 g, Protein 21.7 g, Salt 0.0 g
Country of origin: Russia