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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?

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sounds like the little rocks could be ground and seasoned to make instant-dried-eat-only-in-emergency houmous. –  Pat Sommer Aug 30 '12 at 18:02
    
@PatSommer What an awful idea. I can definitely imagine someone trying to market that ;) –  Marcin Aug 30 '12 at 19:27
    
At 3000 meters and hungry, it passes for food. –  Pat Sommer Sep 6 '12 at 23:08
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3 Answers

up vote 7 down vote accepted

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.

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I've had them soaking for 24 hours, and they seem OK (rehydrated). I'm going to pressure cook them, and see how it goes. I figure at that stage, I've basically lost nothing. But yes, I'm going to pick up some proper chickpeas when I'm next shopping. –  Marcin Aug 19 '12 at 19:02
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Having cooked them (in a pressure cooker), the texture is about right, but they have a washed-out flavour. –  Marcin Aug 20 '12 at 2:02
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Thanks for experimenting for us! –  FuzzyChef Aug 21 '12 at 5:58
    
@Marcin perhaps add that as an answer? –  Pureferret Aug 30 '12 at 18:01
    
"I've basically lost nothing" - except a potentially tasty snack... –  slim May 24 '13 at 12:40
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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.

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I should think this is a viable way to make hummus.

Check out this recipe for Roasted chickpea hummus.

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Any comments on taste differences? –  Marcin Aug 18 '12 at 20:19
    
Hey thanks, but the chickpeas are already dry and roasted. –  Marcin Aug 18 '12 at 20:21
    
different 'roasted' altogether –  Pat Sommer Aug 30 '12 at 18:00
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