Hummus, originating in the Levant, is best made with dried chickpeas rather than canned ones for a smoother and more authentic consistency. Canned chickpeas may result in a grainy texture, and they often contain added salt. However, if time is short and canned chickpeas must be used, they should be cooked longer to soften them for blending, which also allows more control over the seasoning. Proper preparation makes a significant difference in the quality of hummus.
Canned chickpeas are fine to use, but I prefer dried chickpeas unless I'm in a hurry. Also, canned chickpeas are made with salt added unlike with dried chickpeas prepared at home.
Although making hummus with canned chickpeas does taste good, for me personally it's just not authentic or true to the way it's traditionally made.
The consistency comes out a little bit grainy and not as smooth after the hummus is made in comparison to using dried chickpeas cooked beforehand.
Even though they're cooked, canned chickpeas can still be too firm to blend up as creamy as dried chickpeas that you prepare yourself.
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