How Long Do You Cook Garbanzo Beans

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The best test is the smash test. Scoop out a bean and press it against the side of the pot with a fork. If it smushes easily with no hard center, you’re there. If it resists, give it another ten minutes. You can also blow on a bean to cool it and pop it in your mouth—just be careful not to burn your tongue. Patience is a virtue, but a burnt tongue is not.

How Long To Cook Garbanzo Beans In Pressure Cooker | Detroit Chinatown

For hummus, you want them very soft, almost falling apart. For salads or snacking, you want them al dente, with a little bite. Adjust your cooking time based on your goal. There’s no wrong answer here, as long as they aren’t crunchy.

A Note on Canned Beans (Because You’re Not a Hero)

Hey, no judgment if you use canned garbanzos. They’re the fast food of the bean world, but they’re not junk. Just drain and rinse them to get rid of that slimy liquid and some extra sodium. Then heat them up in a pan with olive oil, salt, and pepper for 5 minutes. That’s it. You’re practically a chef now.

And if you’re making crispy roasted chickpeas from a can, bake them at 400°F (200°C) for 20 to 30 minutes until they’re golden and crunchy. Toss them with paprika and cumin. They’re better than potato chips. I will die on this hill.