Making garbanzo beans from scratch couldn’t be easier, tastier and more cost effective. This method is fast and easy and takes less than an hour. I never liked garbanzo beans until I started making them myself and now I’m obsessed. Garbanzo beans are a nutrient dense legume, that is high in protein and fiber and has a nutty, creamy texture. It’s a key ingredient when making hummus and it’s delicious when used in salads, soups, stews and Curry. Enjoy!
1 pound dried chickpeas
6 cups of water or broth
No soak method:
1-In your instant pot, add the dried chickpeas along with 6 cups of water or vegetable broth. Close the lid and make sure to move the steam release valve to sealing.
2-Select the manual button and cook at high pressure for 50 minutes then allow the pressure to come down naturally. Or you can release the pressure after 15 minutes. Make sure to open the lid carefully.
1-Put the dried chickpeas in a large bowl and cover the chickpeas with 3 inches of water and let them soak for about 3-4 hours.
2-Discard the chickpea water and add the chickpeas to the instant pot. Add 6 cups of water or vegetable broth. Close the lid, press the “manual” button and cook at high pressure for 50 minutes. Let the pressure come down naturally. Make sure to open the lid carefully.
I prefer soaking the beans when making hummus as they tend to be creamier.