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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, 2012 at 18:02
  • @PatSommer What an awful idea. I can definitely imagine someone trying to market that ;)
    – Marcin
    Aug 30, 2012 at 19:27
  • At 3000 meters and hungry, it passes for food.
    – Pat Sommer
    Sep 6, 2012 at 23:08

3 Answers 3

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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, 2012 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, 2012 at 2:02
  • @Marcin perhaps add that as an answer?
    – AncientSwordRage
    Aug 30, 2012 at 18:01
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    "I've basically lost nothing" - except a potentially tasty snack...
    – slim
    May 24, 2013 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, 2012 at 20:19
  • Hey thanks, but the chickpeas are already dry and roasted.
    – Marcin
    Aug 18, 2012 at 20:21
  • different 'roasted' altogether
    – Pat Sommer
    Aug 30, 2012 at 18:00

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