She cooked with economy and grace; she cooked her chickpeas from dry. I love an easy can of chickpeas as much as anyone, but cooking them from dry has lots of benefits. Once I learned all about cooking legumes from dry (in culinary school...Mom used canned...) and why they can be even better than canned, it became a kitchen practice here forevermore. My guide includes stovetop, instant pot, and much more.
Don't want to peel your chickpeas? Me either! Try our PEELED dry chickpeas.
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The Chickpeas.
Hummus means "chickpeas" in Arabic, so these are key. Try this giant bag of chickpeas that have the peels removed for an easier path to the smoothest, silkiest hummus.
They're not all the same. Many are bitter and make people think tahini is yucky. Tahini is delicious when it's smooth, mild, and fresh. Choose from two of my favorites.
This goes over, not in, your hummus, keeping it light and easy. EVOO on top allows us to actually TASTE the olive oil, and we get total control with a squeeze bottle of our buttery favorites from Lebanon.
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