25KG Dry Chickpeas 8–9mm – Premium Bulk Chickpeas for Catering, Hummus & Food Service
Aksoy Dry Chickpeas (8–9mm) — food grade, suitable for vegans and vegetarians.
Chickpeas, Also Known as Garbanzo Beans
Chickpeas have been grown and eaten in Middle Eastern countries for thousands of years.
They're a source of vitamins, minerals and fibre.
This legume is also high in protein, making it a popular replacement for meat in many vegetarian and vegan dishes.
How to Cook Dried Chickpeas
Three methods we use in the kitchen:
- Long soak and simmer on the stovetop: about 10 hours or overnight, plus 2 hours
- Quick soak and simmer on the stove: about 3 hours
- In a slow cooker: 4 hours on high heat or 8 hours on low heat
- In a pressure cooker (like an Instant Pot): about 1 hour
Note: dried chickpeas roughly triple in size when cooked, so 1 cup of dried chickpeas makes about 3 cups of cooked chickpeas.
For the long soak method, cover the chickpeas with several inches of water (they'll expand as they rehydrate) and soak for 8 hours or overnight. Drain and rinse well.
Add them to a large pot, cover with several inches of water, and bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, about 1½ to 2 hours, with the lid slightly ajar.
How to Make Hummus
Preparation time: 30 minutes, plus overnight soaking | Cooking time: about 1½ hours | Serves: 4
Ingredients: 200g Aksoy Dried Chickpeas, 4 garlic cloves (crushed), ½ tsp ground cumin, 60ml tahini, 2 tbsp sesame oil, 60ml lemon juice, 1 tbsp ground sumac, ½ tsp dried chilli flakes, 6 flat-leaf parsley sprigs, 2 tbsp olive oil.
- Drain the soaked chickpeas, then cook in a pan of simmering water until soft, about 1½ hours. Drain, let cool, then remove the skins.
- Mash the chickpeas with the crushed garlic, cumin and ½ tsp salt, either with a fork or in a food processor.
- In a separate bowl, whisk the tahini, sesame oil and lemon juice, then gradually add to the chickpea mash, mixing until smooth. For a runnier consistency, add a splash of water.
- Divide among serving plates, sprinkle with Aksoy Sumac and Aksoy Red Pepper Flakes, top with parsley, and finish with a drizzle of olive oil.
