I soaked them for at least 16 hours, and they were still a bit hard. Maybe because I bought “raw” chickpeas.

Now I’m giving them a slow boil, and they look much better.

  • Barx [none/use name]@hexbear.netEnglish
    7·
    7 days ago

    Hell yeah.

    Cook them extra long to get softer hummus. If you are very dedicated to getting a perfect texture also remove the skins once cooked.