Recently I have been thinking about hummus and decided to make my own instead of getting it from Costco or another market. I mean it makes sense to make it, it’s easy, inexpensive and I can adjust the seasonings to my tastes. I like a cilantro jalapeño hummus. But the key is to soak those garbanzo beans first, and that is what I keep forgetting to do!
Years ago I wanted to know if there was some sort of definitive answer on soaking beans and what salt does to them. Do I salt them as they soak? Do I only use salt during the cooking process? I had heard if you salt the water the beans will absorb the salt for flavor. Others have told me salt slows the rehydration of the beans and to NOT add it in the soaking process. I also heard that if you added salt to the water it would break the outer skin and some beans would split. What to do, what to do?
Well I remembered I had come a cross a great article on Michael Ruhlman’s food blog, Translating the Chef’s Craft for Every Kitchen, and am glad I bookmarked it. So I thought I would share it here for you if you have wondered the same thing. Check out the article he wrote, good stuff and perspective.
So for me I season with salt only half way through the cooking process and it’s worked beautifully. But if you forgot to soak those beans like I tend to do, here is a plan of action I take that works great.
- Rinse your beans in a colander with cool water. Pick through and discard any little stones that may be packaged with them accidentally.
- Cover the beans in a pot with about 2 inches of water.
- On high heat, bring the water to a boil and cook the beans for 5 minutes without a lid.
- Remove the pot from the heat and cover with a lid. Let the beans soak in the hot water for an hour.
- Drain the beans into a colander, rinse and then cook according to your favorite recipe.
This works for all types of beans for what ever dish you are preparing. For me, it was just the garbanzo beans. Now as for that Cilantro Jalapeño Hummus, I need to get busy and make it, I’m hungry!