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Mushy Chickpeas

The pressure cooker was pressed into action today for the first time since its ordeal the other week, reverting to what it does best, getting pulses cooked in a vaguely practical amount of time.

That was always the trouble with dried pulses – the chickpeas, the kidney beans, the black beans, the butter beans et al. – cooking with them was anything but impulsive (unless, of course, you bought the tinned variety, which was always an option). Dried pulses, however, always involved a fair amount of advance planning: overnight soakage in water, then (in the case of chickpeas), 2 hours worth of simmering to get something suitably tenderised. The pressure cooker, along with the quick-soak method, revolutionised all of that.

With quick-soaking, the pulses are boiled rapidly for 2-3 minutes, then taken off the heat and left to soak in the hot liquid for at least 1 hour. Thereafter, pressure-cooking takes only minutes (20 of them, in the case of chickpeas), once things have built up the appropriate head of steam. I’m an ardent fan of the approach, given that my cooking over the years has involved an awful lot of pulses.

If, however, you should happen to put chickpeas or other pulses under pressure for significantly longer than the recommended time, well, they’ll get quite mushy indeed (and not in the emotional sense!). This is precisely what happened today when the resident sis decided to have a go at the chickpeas and got distracted somewhere in that critical pressure period. In the end, it didn’t really matter, though, as the chickpeas in question were destined (as they often are around here) for hummus, so they were going to get quite mushy anyway…

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This is my own variation on classic hummus, which uses sesame seeds directly instead of the usual tahini (which is really just a roasted sesame paste). It also calls for less in the way of raw garlic than is typical, but add more if that’s to your taste.

You only need:
  • 250g dried chickpeas (abt 600g cooked weight)
  • 1 small clove garlic
  • 1.5-2 tblsps sesame seeds
  • 3 tblsps lemon juice (or to taste)
  • 1 tsp salt (or to taste)
The Steps:
  • If using dried chickpeas, soak and cook using whatever method suits the time and equipment you have available. Reserve the cooking liquid. If using tinned chickpeas, just drain and rinse.
  • Toast the sesame seeds in a dry frying pan for about 4-5 minutes ’til they’ve turned a shade browner, then grind using a coffee or spice grinder.
  • In a food processor, first add the garlic and give it a quick whizz to chop it.
  • Add the cooked chickpeas, ground sesame seeds, the salt, lemon juice and (if you have it) a little of the reserved chickpea cooking liquid (or water if not). Blend to mix.
  • Have a taste and see how you like it. You may like more lemon juice and/or salt. If so, add small amounts at a time, reblend and taste.
  • If the mixture is too thick for your liking, add more chickpea cooking liquid or water.
  • If you want to be traditional about it, you can garnish the hummus with some olive oil and a sprinkle of paprika. Or you can just eat it as is with whatever it is you like to dip into it, be it pitta bread, carrots, broccoli, celery etc.
The Portions:
  • This is a big batch, enough for 6-ish as a lunch along with your choice of dipping bread and veg. Course, it’ll go further if you’re having other dips as well. I usually make batches this size or bigger and then freeze some in small, lunch-sized portions.


  1. Ange

    Well it’s not my fault I got distracted. The plumber fixing the heating asked me an important question….oh…actually that was the next day when I let the lentils & turmeric boil over. See, I’m just like the bad cop here. Just destined to make you look good.

  2. Caroline@Bibliocook

    I love pulses, cook with them often and never get enough in those little tins. At the moment I have a big pot of butter beans cooking away on the stove – when they’re done, I’ll freeze them in 400-500g bags so they’re always ready when needed. I do like the idea of the pressure cooker, especially for chickpeas, which often seem to take days-worth of cooking the normal way!

  3. Daily Spud

    Mmmm, now you’ve got me thinking about butter beans slow-baked with some carrots, tomatoes and oregano…
    As for the pressure cooker, if you cook pulses a lot, then it’s definitely something to consider – I haven’t looked back since the day I got mine!

  4. gaga

    Looks great! I’ve actually always wondered if they sell dried chickpeas but haven’t seen them. Where did you get yours?

  5. Daily Spud

    gaga: I tend to get dried chickpeas in asian supermarkets – certainly the ones that I go to tend to be well stocked with various kinds of dried pulses and they’re usually a lot cheaper than elsewhere – hope that helps!

  6. gaga

    Hmmm, I looked there but didn’t see it. Then again, I didn’t look too hard since I assumed it wouldn’t be there. Thanks for the tip, hopefully I’ll find it!

  7. Tony Brown

    I don’t know If I said it already but …This blog rocks! I gotta say, that I read a lot of blogs on a daily basis and for the most part, people lack substance but, I just wanted to make a quick comment to say I’m glad I found your blog. Thanks, :)

    A definite great read..Tony Brown

  8. Daily Spud

    Thanks Tony, really appreciate the comment. Guess I’ll just keep on doing what I’m doing, then :)

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