Have you ever used dried chickpeas? Here in the Philippines, I rarely see them and have only discovered them alongside other Indian ingredients such as the different kinds of lentils.
Because I have been making hummus nonstop recently, I decided to try dried chickpeas, and see if it was any better. I bought a bag and soaked the dried chickpeas and soaked a cup of this for a day. At the end of the day, I asked ate Pines to boil it for 30 minutes, and remove the skins once cooled. And afterwards, I decided to proceed with the cooked chickpeas the same way the canned chickpeas.
In the blender, I pureed the chickpeas, with some olive oil, crushed garlic, and this time, some crushed sesame seeds. The problem arose with having to add water so that the chickpeas will puree. The freshly cooked chickpeas are thicker and denser than that of canned, water-logged chickpeas. I had to add maybe ½ to 1 cup of water to make it blend through and through. I also needed to add salt. It is either because the canned chickpeas doesn’t have salt, or have just more water. The color is paler, and thicker in consistency, but smoother too. But because of the dilution of flavors, I feel that it is lacking in flavor.
So what do I think? For stews, the dried chickpeas is better for stews. The garbanzos in can is better for hummus 🙂