I know you have to soak them overnight to rehydrate them and leach out poisonous shit, but is there more to it than that? Can this go along with seasoning them or does the water need to be as clean as possible to make them safe to eat?

  • ReadFanon [any, any]@hexbear.netEnglish
    4·
    8 months ago

    I think Kenji’s advice on cooking beans is unsurpassed tbh:

    https://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html

    pro tip for making creamy hummus without spending a ton of time removing the skins: cook chickpeas with a bit of baking soda (abt 1.5 tsp per pound of dry chickpeas). the baking soda breaks down the skin.

    Very good tip. I’ll see that and raise you one:

    Buy channa dal/split chickpeas and use that for hummus instead.

    Not only will you roughly halve your cooking time (it’s not like you’re going to want whole chickpeas unless you’re making msabbaha anyway…) but your chickpeas will come pre-skinned and due to the size and grade of the chickpeas used to produce channa dal, it is often cheaper to buy them instead of whole chickpeas.

    • penitentkulak [none/use name]@hexbear.netEnglish
      3·
      8 months ago

      Note: don’t go whole hog and buy a 10lb bag of Chana dal to start. Apparently I really dislike the taste of desi chickpeas vs kabuli. At least my chickens enjoyed them lol