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14

Yes. Make it again and don't add horseradish. I'm totally serious - no traditional hummus recipe in the known universe has horseradish in it. There is nothing you are going to be able to do to your existing batch to remove that flavor, other than diluting it, but I don't think you'd be able to dilute it enough to be worth the effort.


13

They're the same thing. About the only difference is that "garbanzo bean" is less common in British English than in American English, and chickpea is more common either way, but it's just a language thing. There are indeed different varieties, with some smaller and some larger, but they don't have common language names like that. Wikipedia mentions three ...


12

The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery. You could also try refined coconut or palm kernel oil, both of which are solid at room temperature. Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different.


12

Boy is THAT ever controversial. It seems that everybody has a theory as to why some beans float while most do not. The most common answer is that the "floaters" are older, and less hydrated to begin with. Some people insist that some beans float because worms have gotten into them. Hogwash, ignore those comments. The bottom line is that "floaters" are ...


9

Growing up, my mother always used to bake them. They do turn out a bit drier than if you deep-fried them, but not overmuch. They cook for about 15-20 minutes at 400°F (~200 °C), or until golden and crispy on the outside. Alternately, you can pan-fry them, as other answers have suggested. Or you can split the difference and oven fry them. If you're ...


8

The USDA guidelines for canning dried peas or beans (or here) gives the rule of thumb that 12 ounces of dried peas/beans produces 1 quart (32 fluid ounces) of canned product. That's a ratio of 3 oz dry per 8 fl oz cooked. They don't specifically mention chickpeas in the document, but the same ratio appears in other places, here for example. At that ratio, 7....


8

I have just cooked 290 grams of dried chickpeas which filled 1 cup, in a pressure cooker. After cooking the drained weight was 616 grams or 2.12 times the dry weight. The volume was 3.75 cups or 3.75 the dried volume


7

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 ...


6

the ABSOLUTE BEST WAY, is to cook them only half the time (the dried ones and drained 24 hours), half the time would be 20-25 minutes... take them out after 25 minutes, put a tablespoon of baking soda on an ounce (420 grams), stir the soda in well. Than put them on a very hot flat pan over the fire for 2-3 minutes. The skin will just stick to the pan. Than ...


6

The white foam is a 'scum' that is formed as protein is released from the chickpeas. Yes, that is the term that is used. Scum. This can be skimmed for aesthetic reasons - it sticks to the pot, or overboils, etc... You are absolutely right, though, that if the chickpeas are rinsed after, then this is washed away. If you are draining and pureeing, it will ...


5

Nobody has mentioned socca? It's a delicious pancake from Nice, France. I first had it in Brooklyn at Pates Et Traditions where they serve it very crispy and buttery. Here is a recipe.


5

Chickpea - Garbanzo flour I use it in many ways. Normally I start with the whole pea and run it through my Vita-mix blender, quite often along with lentils, great white northern beans. Depending on my end use I may run the batch through a sieve and rerunning coarse through the blender again. The floured bean mix I keep some ready on the shelf for soup &...


5

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 ...


5

Chickpea puree with sesame paste would be hummus. Hummus can be served warm or cold, so you could serve it straight out of the can if you wanted. To warm it up, I'd avoid heating it with any kind of direct heat, but it should be fine microwaved briefly. When it is served warm, it's not hot by any means, so a gentle heating is all that's needed.


5

First rule of the microwave... Always use a loose-fitting lid. It reduces the cleaning frequency of the interior from once a day to every 6 months or so ;) I'm pretty sure that unless you want to prod every single legume with a cocktail stick before putting it in the microwave, then you can only do so much to mitigate this issue. Closed containers will go '...


4

Just want to share a pro-kitchen tip here: you do not have to pre-soak chickpeas. I know this is potentially a huge point of contention for a lot of people and flies in the face of convention, but you can get away with a hard boil for 30 minutes followed by an hour or so of simmer. Add salt at the simmer point. This was standard practice at more than a few ...


4

I used almond flour as an alternative and it worked pretty well. The perfect temperature is difficult at first but just keep trying....falafels are worth the efforts.


4

I usually serve these as an appetizer, they're so good with a smoky seasoning blend. Using canned beans is where your process is falling down. Use fresh beans that you soaked and cooked. The age of the beans are the deciding factor between chalk and cream. I like to use a crock pot and all manner of seasonings. Other things I've found: Slightly overcook ...


4

Chickpeas are starchy, so it's natural that the liquid they are cooked in will thicken when it cools. It will not 'clog your arteries' - food doesn't travel directly to your bloodstream in the form in which you eat it.


4

What a great idea! I bought my chickpea flour (called channa flour) from the Indian ( Punjabi) section in a grocery store which 'm pretty certain isn't sprouted. Any problem with gas will be reduced by sprouting. Sprouting converts indigestible oligosaccharides (complex sugars) to simpler sugars easily digested. It's bacteria in our gut metabolizing these ...


4

You don't need to sprout your chickpeas, but there are benefits when you do, as sprouting substantially increases nutritional value. By allowing the legume (or seed or grain) to germinate, the phytic acid within it is neutralized, as are enzyme inhibitors. The Nourishing Gourmet Kimi Harris describes: Phytic acid binds with calcium, magnesium, iron, ...


4

For this specific recipe, you may be able to get away with this substitution, since what you're making is a bread, but also because it's a bread there's less room for error than in many dishes. Rather than try to substitute in this specific recipe, I'd look for another recipe for banana bread made with garbanzo bean flour - a cursory google found many - and ...


3

Crumble a piece of (gluten-free)bread.(You can also rub two pieces of rusk biscuit against each other to get some dry crumbles). Make a mixture of a little bit of olive oil and the crumbles. Before putting the falafel in the frying pan, dip them in this mixture. Because the crumbles form a bit of a crust, it's easier to flip them over without them falling ...


3

If you do not want to use flour you might consider these tips: If they are turning into mush it is likely because your temperature is too high on your frying pan. Try turning it down to medium or medium low. Also, one thing you might try when making your falafel mix is to use the coldest water possible in it. This will help the falafel to stick together ...


3

All of these are measurements I've done myself: 1/2 cup (100 g): uncooked dry chickpeas = 1 cup (170 g): uncooked soaked chickpeas. Based on this data, I can say the density of uncooked dry chickpeas is of 0.85 g/mL, and for uncooked soaked chickpeas is of 0.72 g/mL. This is assuming that 1 cup = 236.588 mL, not 250 mL as usually. I don't have the ...


3

I bought a Vintage Foley Food Mill set with the red handles on eBay... It's great for mashed potatoes, crushing crackers, baby food, and separating the skins off of garbanzo beans for hummus.


3

A little late answer but one time I experimented with using the foam from cooked chickpeas. I mixed it with a little sugar, put it on a pan and popped it in the oven. It hardened up, browned and came out somewhat similar to a meringue with a nice sweet taste, but I waited a bit too long, so the foam wasn't quite as fluffy as beaten egg whites. I'm not sure ...


3

I rolled the chickpea between two tea towels and used a rolling pin. Rolled the chickpeas wich loosen the skin then place the chickpeas into a bowl with water and let gravity lifed the skins up to the top. I washed the peas. There you are chickpeas without water easy.


3

I've also heard(haven't actually tried) that egg works as a good binder, like a meatball mixture, and that seems to make sense.


3

If your soaking time is 3 hours, and after 3 hours you are not going to cook them.... then you should take them out of the water and put them in an air tight container and keep them in the refrigerator. I usually do this and use my soaked pulses for over 3-4 days. In case you leave them in the water even after their soaking time.. they get extra soft and won'...


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