Add 1/4 cup water, bring everything to a … I make hummus at least once a month for years. You can certainly use and cook fresh chickpeas to make hummus, but I find canned ones to be just so convenient. of cold water in a large bowl or pan and add the rinsed chickpeas. For Creamier Hummus, Skin Your Chickpeas With our simple method, removing skins from chickpeas is far less arduous than you might imagine. Making hummus at home is simple, far cheaper and allows you to control the ingredients. For each cup of dried chickpeas, dissolve about 1 tsp. Olive oil is also one of the best oils you can use containing essential fatty acids and antioxidants. of baking soda in 1 qt. Soak chickpeas overnight in the refrigerator to prepare them for cooking. Hummus is quite healthy since chick peas are low in calories and are a good source of protein and fibre. To soften canned chickpeas, pour the contents of a 15-ounce can of chickpeas, undrained, into a small saucepan. When we were developing our recipe for Restaurant-Style Hummus (see related content), we discovered that removing the tough skins from the garbanzo beans resulted in a far creamier end product. The next day, rinse the chickpeas in a colander under cold running water before you cook …