Here’s another plant-based tip from my kitchen to yours (even though I’m currently in Japan!), a lick-the-bowl it’s so good, oil-free curry hummus and my new favorite cracker! I take crackers very seriously.
Listen up, you might be throwing out the secret to creamy, fluffy hummus … and it ain’t oil.
It’s that cooking liquid!
Even if you don’t cook your own chickpeas, hold on…. there’s still valuable knowledge here for you.
You all know I encourage cooking your beans at home, I know, broken record over here.
But what can I say I want to see you save money, avoid canned beans, and get more comfortable in the kitchen so you can make your own bean concoctions!
Here’s the latest tip I’m preaching: If you cook your own chickpeas, keep the cooking liquid!
I used to teach An All About Beans Cooking Class when I was in Canada and one of the tips I shared in this class was to keep your beans stored in the cooking liquid.
So it goes like this:
-Once beans are cooked, transfer them and cooking liquid to a heat-proof container and allow them to cool, cover and store in the fridge.
Doing this keeps the beans from drying out and I think improves their flavor.
But there’s more, you can also make this cooking liquid do double duty.