Dave Smith > wrote:
> On 03/09/2011 6:12 PM, sf wrote:
>> On Sat, 03 Sep 2011 14:23:36 -0500, Janet Wilder
>> > wrote:
>>
>>> My Israeli cousin told me to rinse the canned chickpeas then bring them
>>> to a boil in fresh water. Drain, cool and make hummas as usual. I gave
>>> it a try and it really does give it a better flavor. Much more like I
>>> had soaked and cooked the chickpeas myself.
>>
>> Good to know, thanks! I have a can of garbanzos in the cupboard and
>> the intent of making hummus with them.
>>
>
>
> Go for it. Get up right now and make a batch. It shouldn't take much more
> than a minute. It's like mayonnaise. It will take longer to clean the
> food processor than it did to make it.

Not if you cook up your chickpeas from dried, wnich will involve overnight
soaking and an hour or a few cooking. I'm agnostic about canned vs. dried.
I think it's possible to get really superior results from cooking your own
-- complete control over flavor, salt content, etc., although the end
texture will be different -- but hummus is so good and good for you that
canned is a completely justified shortcut.

A nice by-product of boiling your own chickpeas is to add to the cooking
water a roughly chopped onion, a few garlic cloves, a garni of parsley,
peppercorns, maybe some coriander seeds, a bay leaf or two, and whatever
else strikes your fancy. After the chickpeas are cooked, this makes a
really superior soup stock.