Hummus (take two)
Last year I posted my hummus recipe (loved by many). It can be found here: aristaslab.livejournal.com/998.html. Anyway, my fiance has turned me on to something that I hadn't previously considered: dried chickpeas.
See, I love the convenience of canned beans. There are enough in one can to last several salads, or in this case, to serve for accurate measurement in a recipe. Working without my exact measurements? I'm doomed!
Well, not really. It's just a tad bit more guesswork. But in the end, using dried, then freshly cooked beans makes it that much tastier!
So for those of you who have never cooked dried beans before, here's the general procedure:
1. Soak in plain water, usually overnight.
2. Drain off and place beans in stock pot. cover with water. Add plenty of salt (this is your only chance to actually salt the beans. Make the water almost brackish)
3. Bring to a boil, then let simmer until the beans are done (1-2 hours)
Just a short tid-bit for you today. Happy cooking!
See, I love the convenience of canned beans. There are enough in one can to last several salads, or in this case, to serve for accurate measurement in a recipe. Working without my exact measurements? I'm doomed!
Well, not really. It's just a tad bit more guesswork. But in the end, using dried, then freshly cooked beans makes it that much tastier!
So for those of you who have never cooked dried beans before, here's the general procedure:
1. Soak in plain water, usually overnight.
2. Drain off and place beans in stock pot. cover with water. Add plenty of salt (this is your only chance to actually salt the beans. Make the water almost brackish)
3. Bring to a boil, then let simmer until the beans are done (1-2 hours)
Just a short tid-bit for you today. Happy cooking!