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.
Ya, I just found out that my favourite hummus brand is partly Israeli owned
just remember some require extra care like longer soak or changing the water a couple times
Dried chickpeas are inedible as they are. In South Asia, a certain species is split and fried with other aromatics when making curry.
If you soak them they absorb moisture and become soaked chickpeas, but they are still inedible as they are. Please make sure to drain and wash these before using them.
If you take soaked chickpeas and process them with aromatics and spices, you can make falafel.
If you take soaked chickpeas and boil/pressure cook them until soft, you get boiled chickpeas. These are edible as they are, this is what comes out of the canned chickpeas tins.
You can do whatever you want with boiled chickpeas. Bake them, hummus them, stew them, mash and deep fry them, endless possibilities.
Remember to check the safety instructions whenever you deal with beans!
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.
To speed up the softening when cooking add a bit of baking soda to the water
And/or use a pressure cooker
Pressure cooker + baking soda allows to cook them right away from dry BUTT it's always good to soak them and wash them before cooking cuz they emanate "antinutritional" natural chemicals to the soaking water, plus less cooking time
