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When processing dips, such as hummus or refried beans, is it better to let the boiled chickpeas/beans cool down before processing them in a food processor or is it okay to process them while still hot?

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When processing legumes, you're adding oxygen which promotes bacteria growth. If you do that at lower temperatures, risks increase.

Professional cooks have to bring the processed legumes back to a simmer before cooling them rapidly.

So, in your home kitchen, process them while they're still hot.

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