Roasted chickpeas for houmous?
I accidentally bought roasted, salted chickpeas (I've never heard of this - why would anyone want that?) instead of normal, dried chickpeas. To be clear, these chickpeas are dry and powdery, rather than boiled chickpeas roasted with salt to make a soft/crispy snack.
Can I still use them to make houmous? Or should I give this one up?
(3)3 Comments
Sorted by latest first Latest Oldest Best
I soaked the roasted chickpeas for 24 hours or so, with a few changes of water, and they seemed to rehydrate just fine.
I cooked them in a pressure cooker until tender (overall, about 50 minutes, in 15 minute stretches), and they ended up with about the right texture, but with a washed-out taste, and the water looked like a thin, white, chickpea broth. I didn't waste any ingredients trying to actually turn that into houmous.
I should think this is a viable way to make hummus.
Check out this recipe for Roasted chickpea hummus.
Roasted, salted dry chickpeas are a snack food.
I would not expect for you to be able to make humus out of them; for one thing, they would have way too much salt, and the texture would be wrong. It might be possible with a lot of experimentation, but you'd need to go through several failed batches before you got one which worked. Personally, I'd just go back to the store.
Terms of Use Privacy policy Contact About Cancellation policy © freshhoot.com2025 All Rights reserved.