Recipes with:

Chickpeas

A dense and complex legume, the chickpea requires long osmotic rehydration (12 to 24 hours of soaking) to penetrate its starchy core. Modern gastronomy recommends adding a pinch of baking soda to the soaking and cooking water: this alkaline environment (high pH) spectacularly accelerates the breakdown of the skin's pectins, offering absolutely creamy texture (the secret to perfect hummus). Its cooking water (aquafaba) is loaded with soluble plant proteins, acting as a stunning substitute for egg whites to whip up vegan mousses or meringues.

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4.6

Pressure Cooker

Starters • Middle East

Ultra-Silky Express Hummus: Direct Cook and Cold-Denatured Garlic

A brilliant demonstration of thermodynamic and biochemical mastery. No more 12-hour soaking: extreme pressure forces starch hydration. Raw garlic, meanwhile, is tamed by a cold enzymatic inhibition reaction, offering a purée of absolute aromatic purity in record time.

15 min | Vegetarian