Rehydrating Chickpeas

This was my first time rehydrating chickpeas and I must say I am smitten. The reason I decided to try this route is because of less waste products and because I control what goes into my chickpeas (water and salt, that is it, no sugar, no stabilisers, nothing weird).

I bought a 2kg bag (AED13.95) of dry chickpeas from Carrefour and got to work. I soaked one cup of chickpeas in water overnight (make sure they are well covered as they will expand significantly) at room temperature. Once they have soaked drain and put into a pot and once again cover well with water and add 1 tbsp of salt. Bring to a boil and then simmer for an hour. Check every 15 minutes to make sure there is still enough water. Once done, or at your desired firmness, drain and keep in a sealed container in the fridge for up to four days. 1 cup of dry chickpeas yield 2.5 cups of rehydrated chickpeas. Enjoy using them in your recipes!

Want some great hummus recipes? Here is a standard recipe using chickpeas and, if you have too many peas on hand or want a refreshing alternative, here is a recipe for green pea hummus.