Aksoy Dried Chickpeas 10–12mm XL – Premium Quality for Hummus, Soups, Salads & Cooking
AKSOY Dry Chickpeas
- Premium quality dry chickpeas produced in Turkey
- A source of protein, fibre, folate, iron and potassium
- Sustainably sourced, suitable for vegans and vegetarians
- Stored in a resealable pouch for freshness and quality
- Available in: 1KG, 1.25KG, 2.5KG, 5KG, 10KG, 25KG up to 1 pallet — save more when you buy in bulk
Macronutrient Breakdown (per 100g)
- Calories: 359 kcal
- Protein: 19.2 g
- Carbohydrates: 56.7 g
- Fibre: 17.2 g
- Fat: 6.2 g
Chickpeas, Also Known As Garbanzo Beans
Chickpeas have been grown and eaten in Middle Eastern countries for thousands of years.
This legume is high in protein and makes a popular alternative to meat in many vegetarian and vegan dishes.
How to Cook Dried Chickpeas
Note: dried chickpeas roughly triple in size when cooked — 1 cup dried makes about 3 cups cooked. Choose the method that suits you:
Overnight soak (about 8–10 hours), then simmer 1½–2 hours
About 3 hours in total
4 hours on high, or 8 hours on low
About 45 minutes to 1 hour (e.g. Instant Pot)
For the long soak method: add the chickpeas to a large bowl and cover with several inches of water, as they will triple in size. Soak for 8 hours or overnight, then drain and rinse well.
Add to a large pot, cover with several inches of water and bring to the boil. Reduce the heat and simmer until tender, 1½–2 hours, with the lid slightly ajar to let steam escape.
How to Make Hummus
Preparation: 30 min plus overnight soaking | Cooking: 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 and cook in simmering water until soft, about 1½ hours. Drain, cool, then remove the skins.
- Mash the chickpeas with the crushed garlic, cumin and ½ tsp salt (by hand or in a food processor).
- Whisk the tahini, sesame oil and lemon juice, then gradually combine into the mash until smooth. Add a little water for a runnier consistency.
- Divide among plates, sprinkle with sumac and chilli flakes, garnish with parsley, drizzle with olive oil and serve.