INGREDIENTS

• CHickpeas 100 gr
• Water 400 gr

For Hummus

• Chickpeas 500 gr
• JUice of 3 lemons
• Garlic1 spicchio
• Tahina 150 gr
• Seed oil
• Salt

The secret to cooking dried legumes is to use a delicate cooking, slow and prolonged over time, over low heat, and after having done a period of time to soak in water to soften and rehydrate it is about 24 hours. Soaking is necessary and fundamental for the success of the preparation because the starch, and the soluble fibers contained inside the legumes, if not re-hydrated and subjected directly to heat of the heat treatment, react by hardening further making the unpleasant vegetables to eat. All of this is avoidable if you use waveco®. With the process we avoid soaking and reduce preparation times. The taste and consistency of legumes will also benefit. The real revolution is that the chickpeas, after the induced maturation©, can be consumed like this, without cooking, and they giving us new textures and new tastes that until now we did not know.

PROCEDURE
Put the chickpeas and water in a vacuum bag, induced maturation© for 120 minutes. For the matured chickpeas combine all the ingredients and blend until is ben creamy or desired.

Chef: Massimo Garofoli / Mescola - Civitanova Marche (MC)

CHEF'S COMMENTS:
“Thanks to induced maturation© it is possible to create chickpea emulsions with no need for softening and rehydrating them in water and perfect frying of the chickpeas, avoiding a long process of cooking and drying".