Skinless Chickpeas (Chick Peas), 2 lb Bulk Dried Garbanzo Beans, Source of Plant Based Protein and Fiber

Skinless Chickpeas (Chick Peas), 2 lb Bulk Dried Garbanzo Beans, Source of Plant Based Protein and Fiber

FAST AND EASY COOKING - Our skinless chickpeas are not only delicious, but they also cook much faster than regular chickpeas. They are parcooked then dried. To prepare, no pre-soaking is necessary. Simply boil the skinless garbanzos in salted water for 60-90 minutes, or until they are very tender and soft. No overnight soaking required. SMOOTH HUMMUS - Use our pre-peeled dried garbanzo beans to make the most delicious hummus recipes. Skinless chickpeas, once cooked, puree into a much smoother, more luscious hummus than hummus made with standard canned chickpeas or regular dried chick peas. This is how the best restaurants make their hummus so velvety and smooth. You can now elevate your hummus game to a new level with ease, at home, with no special equipment needed. TRY DIFFERENT RECIPES - Whether you are making hummus, air fryer snacks, stews, or pilafs, our dried garbanzos will provide a great taste not found in canned chickpeas, and with much less cooking time than regular dry garbanzo beans. FRESHNESS GUARANTEED - Our dry chickpeas come in a resealable bag maximizing its shelf life and extending freshness. This not only helps retain the great taste, it also ensures cook time remains quicker. MAUREEN ABOOD - Maureen Abood is a professional writer and food blogger whose work has appeared in the New York Times, the Washington Post, Saveur, the Chicago Tribune, and the Huffington Post, among others. Maureen is an expert in Lebanese and Mediterranean cuisine. She believes that the best taste calls for the best ingredients!

Maureen Abood Market Specialty Products

The thin skins on your chickpeas are bringing your recipes down! These dried peeled chickpeas are not like standard dried or canned chickpeas...they're a game-changer for making heavenly hummus at home (so light! So smooth!), and any recipe that calls for chickpeas. No long soak is needed. To prepare, cover by several inches with cold water and a big pinch of salt, and bring to a boil. Reduce to simmer and cook, adding more water as needed, for about 2 hours or until tender. No mandatory overnight soak! 2 lb. dried peeled chickpeas.