Chickpeas
Chickpeas
Section titled “Chickpeas”Description
Section titled “Description”Hummus is one of the most decadent things worth snacking on, and it works best when you cook your own chickpeas. There are a few methods: the pressure cooker and the slow cooker. Pick the one that fits your schedule.
Description
Section titled “Description”Fast, flavorful, and built for batch cooking. The added vegetables give the cooking liquid a light, savory depth that makes the chickpeas taste like they’ve been simmered for hours. This method is written for the Instant Pot Pro — no soaking required.
Ingredients
Section titled “Ingredients”| Item | Amount |
|---|---|
| dry chickpeas | 450g (~1 lb / 1 bag) |
| water | ~2200ml (9 cups) |
| bay leaf | x1 |
| carrot | x1 |
| celery stalk | x1 |
| onion | x1 |
| whole peppercorns | a few |
| kosher salt | to taste |
| Items |
|---|
| scale or measuring cups |
| Instant Pot Pro |
| colander or strainer |
Recipe
Section titled “Recipe”-
Rinse the chickpeas under cold water and add them to the Instant Pot inner pot along with the water, vegetables, peppercorns, and salt.
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Secure the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) and set to High Pressure for 40 minutes.
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Once the cook time is up, allow the Instant Pot to natural release for at least 15 minutes, then carefully switch the valve to Venting to release any remaining pressure.
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Remove the lid and test a chickpea — it should be firm but malleable with no resistance when you bite through. If they need more time, reseal and pressure cook for an additional 5–10 minutes.
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Discard the vegetables and bay leaf. Transfer chickpeas to a jar with enough cooking liquid to cover. Keeps for 3–4 days in the fridge. To freeze, fully drain, transfer to a freezer-safe bag, and freeze for up to a month.
Description
Section titled “Description”The hands-off hero. Set it, forget it, and come back to a pot of perfectly tender chickpeas. The most forgiving method and the one most worth building a habit around.
Ingredients
Section titled “Ingredients”| Item | Amount |
|---|---|
| dry chickpeas | 450g (2 rounded cups) |
| water | 1650ml (7 cups) |
| garlic cloves | x2 |
| bay leaf | x1 |
| kosher salt | 2g |
| Items |
|---|
| scale or measuring cups |
| slow cooker |
| colander or strainer |
Recipe
Section titled “Recipe”-
Weigh out the dry chickpeas and transfer them to the slow cooker.
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Add the water, salt, bay leaf, and garlic cloves.
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Cook on low for 6–7 hours or high for 3–4 hours.
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Test a chickpea before transferring — it should be tender all the way through but still hold its shape.
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Transfer to a jar with enough cooking liquid to cover. Keeps for 3–4 days in the fridge. To freeze, fully drain, transfer to a freezer-safe bag, and freeze for up to a month.