Roasted chickpeas for houmous?

Question

I accidentally bought roasted, salted chickpeas (I've never heard of this - why would anyone want that?) instead of normal, dried chickpeas. To be clear, these chickpeas are dry and powdery, rather than boiled chickpeas roasted with salt to make a soft/crispy snack.

Can I still use them to make houmous? Or should I give this one up?

sounds like the little rocks could be ground and seasoned to make instant-dried-eat-only-in-emergency houmous. — Pat Sommer, Aug 30 '12 at 18:02
@PatSommer What an awful idea. I can definitely imagine someone trying to market that ;) — Marcin, Aug 30 '12 at 19:27

score 7 · Accepted Answer · answered Aug 19 '12 at 18:45

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Roasted, salted dry chickpeas are a snack food.

I would not expect for you to be able to make humus out of them; for one thing, they would have way too much salt, and the texture would be wrong. It might be possible with a lot of experimentation, but you'd need to go through several failed batches before you got one which worked. Personally, I'd just go back to the store.

answered Aug 19 '12 at 18:45

FuzzyChef

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I've had them soaking for 24 hours, and they seem OK (rehydrated). I'm going to pressure cook them, and see how it goes. I figure at that stage, I've basically lost nothing. But yes, I'm going to pick up some proper chickpeas when I'm next shopping. – Marcin Aug 19 '12 at 19:02
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Having cooked them (in a pressure cooker), the texture is about right, but they have a washed-out flavour. – Marcin Aug 20 '12 at 02:02
@Marcin perhaps add that as an answer? – AncientSwordRage Aug 30 '12 at 18:01
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"I've basically lost nothing" - except a potentially tasty snack... – slim May 24 '13 at 12:40

score 5 · Answer 2 · answered Aug 30 '12 at 19:30

I soaked the roasted chickpeas for 24 hours or so, with a few changes of water, and they seemed to rehydrate just fine.

I cooked them in a pressure cooker until tender (overall, about 50 minutes, in 15 minute stretches), and they ended up with about the right texture, but with a washed-out taste, and the water looked like a thin, white, chickpea broth. I didn't waste any ingredients trying to actually turn that into houmous.

score 0 · Answer 3 · answered Aug 18 '12 at 20:19

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I should think this is a viable way to make hummus.

Check out this recipe for Roasted chickpea hummus.

answered Aug 18 '12 at 20:19

AncientSwordRage

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Any comments on taste differences? – Marcin Aug 18 '12 at 20:19
Hey thanks, but the chickpeas are already dry and roasted. – Marcin Aug 18 '12 at 20:21
different 'roasted' altogether – Pat Sommer Aug 30 '12 at 18:00

Roasted chickpeas for houmous?

3 Answers3