Hummus: With the soaking/cooking liquid or not?
Posted 16 January 2013 - 11:48 PM
For people who make hummus from dried chickpeas, do you use the soaking liquid to cook with and do you use the cooking liquid to make hummus with?
Posted 17 January 2013 - 12:54 AM
More details here (very inspired by the hummus thread).
Posted 17 January 2013 - 04:20 AM
Posted 17 January 2013 - 06:14 AM
That's part of the reason why I discard the soaking brine and then cook in unsalted water. Also, using salt for soaking and not for cooking is supposed to be the option that cooks beans faster (even twice as fast) according to Harold McGee.
I use the soaking liquid to cook and to thin when processing as long as its not too salty. It's very tasty liquid
Posted 17 January 2013 - 06:17 AM
Posted 17 January 2013 - 07:51 AM
Since the dried beans take so long a bit of baking soda in the first soak really speeds up the process. Even so they might take more than 24 hours to plump up. And a pressure-cooker is invaluable...
Posted 17 January 2013 - 09:03 AM
Posted 17 January 2013 - 01:13 PM
I rinse the beans and toss the liquid. If I need to add more liquid for texture I'll use fresh water, but it doesn't take too much water if you are also adding oil. When I cook dried beans of other varieties I never use the soaking liquid. Again, I rinse the beans and use fresh water or stock. And after reading about inulin in Wiki, I can live without more of that.
Posted 17 January 2013 - 02:51 PM
Posted 17 January 2013 - 06:28 PM
I tell you what. My hummus is badass so if S&W is available I'll give it a shot.
Posted 17 January 2013 - 08:34 PM