Instant Pot Chickpeas are a game-changer! You can cook them with or without soaking them ahead of time, with just the push of a button in your electric pressure cooker.
Why You’ll Love Them
They are easier to digest. Beans naturally contain raffinose family oligosaccharides, which are famous for causing flatulence in humans. (In other words, this is why beans cause gas.) Soaking the beans before pressure cooking may help to reduce those, making them easier to digest. (Though soaking is not required for cooking beans, if you don’t have the time!)
They are more nourishing. Pressure cooking is one of the best methods for reducing the anti-nutrients that are naturally found in dried beans, such as lectins and phytic acid. This increases the bio-availability of their nutrients, meaning your body should absorb them better.
They are hands-off. Instead of watching over a pot of boiling water on the stove, you can push a button and walk away! The Instant Pot will beep to let you know it’s done, and you can let the pot naturally release, if you get distracted.
They taste better than canned beans. Home cooked chickpeas have more flavor than the kind you’d buy in a can, and you can add any extra seasonings you love. Plus, you’ll avoid any potentially BPA-lined cans (or similar) in the process.
They’re filling. Chickpeas are a great source of fiber and plant-based protein. I love adding them to salads and stir-fries throughout the week, to sneak extra soluble fiber into my day.
Ingredients You’ll Need
What do you need to cook chickpeas in the Instant Pot?
- Dried chickpeas (also called garbanzo beans)
- Water
- Salt
That’s it! In case you’re wondering, adding salt to the cooking water doesn’t seem to slow down the cooking process.
Typically, it’s the age of your chickpeas that will determine how fast they cook, so if you happen to have a batch that is taking longer than you expect it to, it’s probably because they are older beans. Luckily, it’s easy to add more cooking time if you need to.
Soaked vs. Unsoaked Beans
While you certainly don’t have to soak your chickpeas before cooking them, here’s a few reasons why people do.
1. They may be easier to digest. Soaking beans may help to remove the oligosaccharide content they contain. (Pressure cooking should help with this, too!) Removing this type of carbohydrate may help to reduce gas and bloating.
2. They are prettier. Soaked beans tend to plump up without splitting as they cook. As a result, the beans simply look more appealing! This is NOT the case if you soak the chickpeas in with baking soda, though. The baking soda will soften the skins, and they will start to fall off during the cooking process, so the finished beans won’t look quite as pretty in that case.
3. They cook faster. When you soak beans for 8 to 12 hours in advance, they cook in half the time compared to un-soaked beans.
With that being said, the choice to soak, or not to soak, is totally up to you. I’ll share both methods in the recipe card below.
How to Cook Instant Pot Chickpeas
1. Soak the beans. (Optional)
This step is totally optional, so if you don’t have time for this, simply skip to the next step.
Rinse off the dried chickpeas in a mesh strainer or colander, and pick them over and remove any debris. Place the chickpeas in a large bowl and cover them water. Leave at least 3 extra inches of water over the chickpeas, to allow for them to expand. Set them aside to soak for 8 to 12 hours.
Quick Soak Method: If you’re in a hurry, but still want to benefit from using soaked beans, cover your beans with 3 inches of water in a large pot and bring the water to a boil over high heat. Let the beans boil for 5 minutes, then turn off the heat and let the beans sit in the hot water for at least 1 hour. Then you can cook as directed using the “soaked beans” cooking time.
2. Pressure cook the chickpeas.
If you soaked the beans, be sure to drain the soaking water first, then add the drained beans to the stainless steel bowl of your Instant Pot. If you’re starting with unsoaked beans, be sure to rinse them off in a fine mesh strainer or colander first, remove any small pebbles, rocks, or debris that you see, and then add them to the Instant Pot.
Cover the beans with 7 cups of water and add in the salt. If you’d like to add any extra seasoning, like garlic, onion, or bay leaves, you can add those now, too. I tend to keep mine plain, so I can use them in other recipes just like canned beans.
Secure the lid on your Instant Pot, then move the steam release valve to the “Sealing” position. Use the Manual or Pressure Cook button on your machine to cook the beans on high pressure, using the guide below.
- For un-soaked chickpeas: Cook at high pressure for 50 to 60 minutes.
- For soaked chickpeas: Cook at high pressure for 15 to 20 minutes.
The cooking range will vary based on the age of your beans (older ones take longer to cook) and how soft you like the beans to be. I tend to err on the longer side, because I like my beans to be really tender, without risking a chalky texture in the center.
3. Natural pressure release.
As soon as the cooking cycle is complete, the Instant Pot will beep to let you know it’s done. The screen will read L0:00. You don’t have to do anything at this point!
Just wait and let the pressure naturally release for at least 10 minutes. After the screen reads L0:10 you can manually move the steam release valve to “Venting” to release any remaining pressure in the pot.
Safety Tip: Be sure to keep your hand safely to the side of the steam release valve, as the hot steam will release from the top of the valve. When the floating valve in the lid drops, you’ll know the pressure has been released and it’s safe to remove the lid.
4. Test the chickpeas for tenderness.
Use a fork to mash one of the chickpeas against the side of the pot. It should mash easily when the chickpeas are tender.
If they are not quite done yet, you can always return the lid to the pot (be patient– you’ll need to make sure the floating valve drops in order to close the lid again) and cook for another 10 minutes. After that, you can perform a quick release and check on the beans again.
When the chickpeas are tender, you can drain away the cooking liquid and they are ready to use right away. Freshly cooked chickpeas make the best hummus!
Store leftover cooked chickpeas in an airtight container in the refrigerator for up to 1 week. (You can also save them in their cooking liquid, if you want to use that for an aquafaba recipe later.) See the freezing tips below for making them last even longer.
Frequently Asked Questions
How do you freeze chickpeas? If you won’t use all of the chickpeas you just cooked within a week, you can freeze them for up to 3 months. To do this, line a large baking sheet with parchment paper, and make sure it will fit on a flat surface in your freezer. (You can also use something smaller, like a plate, if needed.) Spread the chickpeas out in a single layer, and place them in the freezer for 2 hours, or until they feel quite firm.
Store the frozen chickpeas in an airtight container in the freezer until you’re ready to use them. You can replace one 15-ounce can of chickpeas with 1 1/2 cups of home cooked chickpeas in the future, and they will thaw quickly when you add them to soups. Or, let them thaw in the fridge overnight if you’d like to use them for a salad recipe.
How many cups is 1 pound of chickpeas? One pound of chickpeas is roughly 2 1/4 cups of dry chickpeas.
Should I add baking soda to the cooking water? Research suggests that adding baking soda to the cooking water will make it more alkaline and cook the beans faster. I tested this at home, and the result was totally unappealing! The outside of the beans do cook faster with this addition, but the insides are not more tender, so the beans fall apart and look unappealing. I don’t recommend this at all. (I tested 1 teaspoon of baking soda for this entire batch, FYI.)
You can add baking soda to the soaking water, if you’d like to, but be sure to drain and rinse the chickpeas before cooking them. In this case, the chickpea peels will fall off as you cook them. (Perfect if you’re planning to make hummus.)
How do you buy fresh chickpeas? It’s difficult to tell how old a dried chickpea is when you buy it from the store, but you’ll have a better chance of finding them fresh when you buy them from a bulk bin that has a frequent turnover. Packaged chickpeas on the shelf may have been packaged much for much longer, but the best way to know is to experiment with a few different brands or stores, to see how quickly the chickpeas cook for you.
Can I make smaller or bigger batches? Yes, if you would prefer to cook just 1 cup of chickpeas at a time, you can cover them with 4 cups of water and add 5 minutes to the cooking cycle, since the pot will pressurize faster. (The faster pressurization shortens the time that the beans are in the pot, so that’s why you add a few extra minutes.)
For a larger batch of beans, you can use a 3:1 ratio of water to dried beans, but be sure you don’t fill the pot more than half-way full for safety purposes. The beans will triple their size as they expand and cook.
How to Use Cooked Chickpeas
Try these healthy recipes to use up your freshly cooked chickpeas:
- Mediterranean Chickpea Salad
- Chickpea Salad Sandwich (like tuna salad!)
- Crispy Roasted Chickpeas
- Vegetarian Chickpea Noodle Soup
- Thai Chickpea Curry
Instant Pot Chickpeas (No Soaking Required!)
Equipment
Ingredients
- 1 pound dried chickpeas
- 6 cups water
- 1 teaspoon fine sea salt (optional)
Instructions
NO-SOAK METHOD:
- Cover the dry chickpeas with 6 cups of water, add the salt, and secure the lid, moving the steam release valve to SEALING. Select the "Manual" or "Pressure Cook" button and cook at high pressure for 50 minutes (or up to 60 minutes for more tender beans), then allow the pressure to release naturally for 10 minutes. When the screen reads LO:10, move the steam release valve to VENTING to release the remaining pressure.
- When the floating valve in the lid drops, it's safe to remove the lid. Test the chickpeas for tenderness by mashing one against the side of the pot with a fork. Use the cooked beans right away, or store them in 1 1/2 cup portions in the fridge or freezer to replace a can of chickpeas in recipes. You should get 6 cups of cooked chickpeas (about 4 cans worth) in total.
SOAKED METHOD
- Cover the chickpeas with 3 inches of water in a large bowl, and let them soak 8 hours, or overnight. When you're ready to cook, drain the chickpeas, then add them to the bowl of your Instant Pot. (You can also use the quick-soak method mentioned in this post as an alternative.)
- Cover the drained chickpeas with 6 cups of fresh water, and the salt, if using, and secure the lid. Move the steam release valve to SEALING. Select the "Manual" or "Pressure Cook" button and cook at high pressure for 15 minutes (or 20 minutes for more tender beans), then allow the pressure to release naturally for 10 minutes. When the screen reads LO:10, move the steam release valve to VENTING to release the remaining pressure.
- When the floating valve in the lid drops, it's safe to remove the lid. Test the chickpeas for tenderness by mashing one against the side of the pot with a fork. Use the cooked beans right away, or store them in 1 1/2 cup portions in the fridge or freezer to replace a can of chickpeas in recipes. You should get 6 cups of cooked chickpeas (about 4 cans worth) in total.
Notes
Nutrition
If you try this Instant Pot Chickpea recipe, please leave a comment and star rating below letting me know how they turn out for you!
Thank you for sharing this tutorial! I use your method for cooking black beans all the time, and I figured it was different for other varieties of beans. Can you tell me how to cook kidney beans in the Instant Pot? Is the timing similar to these chickpeas?
I do an hour in the instant pot for SOAKED kidney beans. It’s important you read about the different beans before applying a no-soak technique. Some, like kidney beans, contain dangerous levels of lectins, and so you should soak them for at least a few hours before pressure cooking. I soak my kidney beans overnight, and I drain and refill a couple times before cooking.
Worked perfectly! Thank you!
Can anyone recommend a cook time for cooking a smaller quantity? I cook solo and don’t want to waste.
Hi. I actually cook a whole bag. When they are cool I split in three portions and freeze two. they will last longer than uncooked.
chickpeas roughly double in weight from dried to cook so if you wanted the amount of chickpeas that come in a normal can i would weigh out 125 dried chickpeas. ive used the same cook time of 12 mins soaked/50 mins unsoaked then 10 mins natural release.
I had to add an additional 10 minutes, totaling 60 minutes, but SO easy. thank you!
Has anyone used the liquid that’s left after the chickpeas are finished cooking as you would as if they were canned?
Thanks!
Possibly, but if it doesn’t look as thick as the canned version, I would use the Sauté function to simmer the leftover liquid until it has reduced a bit. I find that canned liquid works well in aquafaba recipes because it’s so thick!
I make a stew with cooked garbanzos and I use the cooking liquid as part of the liquid component of the stew recipe.
No. I don’t use the water / liquid. I find that the water used from the instant pot method is often very bland, and the liquid from the can is literally full of sodium.
i haven’t tried this yet but my theory is as follows:
on nigella lawson’s website (https://www.nigella.com/ask/using-dried-chickpeas) she says that a standard 15 oz can has around 250 g beans without aquafaba. she also says that chickpeas roughly double their weight when cooked.
to get 250 g cooked beans this means we are looking to start with 125 g dried chickpeas. a 15 oz can by weight = 425ish g, so if we were to subtract the 125 g of dried beans from the can we should be left with the amount of liquid in the can which is 300g.
i’m assuming about half of that 300 g (quick online converter says this is a skosh more than 1 1/4 US standard cups) of water will be absorbed into the chickpeas, leaving us with the more viscous, starchy liquid we know as aquafaba.
to reiterate, i have yet to try this out. of course i’m not accounting for evaporation as there should be minimal, if at all any, evaporation. so far, this math makes sense to my smooth brain and i don’t think i should get any burn warning but only time will tell.
i’ve used megan’s method for cooking chickpeas for a while now and i know that the water that is left is much thinner than what is in the can so i’m excited to see if my theory works out.
oops, forgot to add that this should be an unsoaked method.
no idea where to start on soaked method–i guess i’d have to test and see how much water the garbies tend to soak up when soaking dried overnight, then deduct that from the 300 g.
so if trying out the 125 g garbs + 300 g water method to try to get aquafaba, cook them unsoaked to start.
i forgot to put my beans into soak today… if i want to do the quick-soak method, should i follow the soaked method thereafter or the non-soaked method?
thank you!
If you perform a quick-soak, then you would treat the beans like they had been soaked for the rest of the recipe.
Thank you! I soaked my beans overnight and followed your instructions. Turned out wonderful! 😊
Have you read about the brine method of soaking your beans (from America’s Test Kitchen)? I’ve been using it for over a year and it works wonderfully! Just put 1 T of salt with each cup of beans when you soak at night. In the morning, drain and rinse. Cook in the instant pot – just covered with water – for your desired time (I do 18 minutes for chickpeas) with 1/2-1t salt, depending on how you like them.
I’ve never tried that! The Instant Pot seems more sensitive with salt water + legumes than stove top cooking, so I was nervous to introduce salt at all. When I cook green lentils in the Instant Pot, they will NEVER become tender if salt is in the mix. But it’s good to know that it works with chickpeas!
How much water would you use for something like 6 cups of chic peas?
according to megan’s ratio of .375, if we were to follow the math it would be something like 16 c or 4 q of water for 6 c of chickpeas, but my guess is that’s way more than enough. maybe try 10 c of water?
here’s my sort of convoluted thought process:
– my research shows that chickpeas absorb about their weight in water.
– 6 c of chickpeas is about 2 2/3 lbs (if we’re using megan’s conversions of 1 lb of dried chickpeas = 2 1/4 c).
– if you want the same amount weight of peas as water, then you’ll want 2 2/3 lbs of water. according to google, this means you’ll want a little over 5.1 cups of water.
– of course, you’ll need some “buffer” liquid to keep the peas from burning–especially since we’re going off of an assumed ROUGH estimate of the peas absorbing the same amount of liquid. in reality the amount of water the peas absorb is probably dependent on a lot of things including, but not limited to, your altitude, age of peas, soaked vs unsoaked, etc etc.
– so, to add more buffer liquid and to account for the unknowable, i just thought of doubling the amount of liquid to an even 10 cups.
attempt at your own risk though! this is all just theoretically what i WOULD do if i were to cook 6 cups of chickpeas. good luck scott!
Your recipe sounds delish. I will try it.
I have a quandary for you:
I’d like to make chickpea soup, but am stumped as to where to start. I’ve never used dried chickpeas before and it’s been a year or so since I’ve made pea soup in my IP. Do you have any ideas? I’ve been checking the internet for recipes, but haven’t found much for whole chickpea soup according to the Quebecois tradition(pea soup using chickpeas).
Any ideas?Or inspirations?
French Canadian pea soup is made with yellow split peas.
French Canadian pea soup is made with yellow WHOLE peas (not split)
Just bought my instant pot. I was surprised that it didn’t include any recipes, but happy to find this one. The chickpeas turned out perfectly.
Is it possible to do larger batches. I have a 6 quart instant pot and there seemed to be much more room left after cooking.
Unfortunately, this recipe lists 6 cups of water for the soaked chickpea variant. This is too much water, way too much. The chickpeas ended up tasteless because the flavors are all in the water.
Norman, I think this method of cooking is for JUST cooking the chick peas. After they are cooked you can add to soup or other recipes.
Perfection!!
Thank you!!!
I wish I had read this first! I followed the manufacturers direction of 20 minutes. They were delicious but tooooo soft. I’ll try 12 minutes next time.
If I double the recipe will I need to cook it longer?
No, you shouldn’t have to change the cooking time. It will just take longer for the pot to come to pressure if you increase the quantity.
Hi I live in higher Altitude how much water should I use for 2 lb chickpeas and what should be the cooking time.
I’m afraid I don’t have much experience with high altitude cooking, but a quick Google search brought me to this post that might be helpful: https://amindfullmom.com/instant-pot-high-altitude-cooking/
These turn out so great and they taste so much better than canned. Thank you so much!!!!
What if they’re not soft enough after you’ve finished venting? Can you just cook them in the instant pot again?
Yes, definitely! The pot should come to pressure quickly since it’s already hot.
Once again, here’s a recipe that I can do, sounds great, sounds simple… and it turned out fabulous! Must be Detoxinista! Thanks so much for all you do for us all!
Thanks! It was the perfect timing for perfect chickpeas
It is TOTALLY untrue that salting the bean cooking water will prolong cooking time or cause the beans to be tough. DEFINITELY salt the cooking water. If you soak first, add salt to the soaking water (it should taste pleasantly salty for soaking – drain before cooking). Endless testing of salt vs. no salt has shown the above to be true. Salting muring soaking (if you soak) and during cooking results in nicely seasoned beans throughout the pot and throughout the beans. Salting late in the process means the broth is seasoned but the beans are not – they’re bland, swimming in a seasoned broth. The NUMBER ONE issue with long cooking times for some beans some times is the quality and age of the beans. Fresher dried beans will take a shorter time. Older dried beans, longer. Try to buy beans from sources that sell a lot of beans. I shop locally at stores that cater to the Hispanic market and those that cater to southeast Asians (Indians, Pakistanis, et al.) as the beans tend to be fresher.
I totally agree that you can salt the cooking water for beans when cooking them on the stove top, but I cooked beans in the pressure cooker literally 100 times while writing my Instant Pot cookbook 3 years ago, and the salt made a HUGE difference in the pressure cook time. I could get soaked black beans (from the same batch I bought at the store– so age wasn’t an issue) to cook in 9 minutes if they were cooked in unsalted water, but it would take them over 60 minutes to cook if I did salt the water. I understand they aren’t as flavorful that way, but I don’t have the time to waste if my beans aren’t ready when I expect them to be, so I don’t risk salting the water anymore. But, I do if I’m cooking them on the stove.
My experience is that adding a little bit of salt does not extend cook times in the instant pot
Found your technique and made during Stay@Home 2020 so I could make my own hummus. did the no-soak method and it worked great! I have a mini Instant Pot and next time will reduce the time by 5-7 minutes. Am eager to try some of your other recipes.
I’ve been using this method — overnight soaking and then cooking in the instant pot — once every couple of weeks during our shelter in place order and it works great. I did learn once the hard way to drain the cooked chickpeas right away (don’t let them sit in the instant pot) so they don’t get mushy. I’ve been using them for your Thai chickpea curry and also for your hummus recipe, both of which I love.
I followed your no soak recipe and it was definitely much too long in the instant pot. I had a feeling it was.
Sorry to hear that! You might be able to get fresher beans than I can. Mine always take this long, but altitude, the size of your pot (an 8 quart will need slightly less time) and the freshness of your beans can all affect the cooking time. It’s sort of a learning process to find out what timing works best, so these are the best estimates I’ve been able to offer from my experience. Hope you can still enjoy them! Whenever I have super-soft beans, I use them to make homemade hummus.
Thank you for your measurements!!! So helpful.
So glad to find an easy recipe as an alternative to canned beans. Thanks! I made your hummus recipe, then portioned the rest before freezing. I have since thawed and used them for soup and more of your delicious hummus!
Just made these tonight using the no-soak method and they came out mushy. Just went through the reviews and someone said to take them out of the water immediately (mine sat in the water for about 5 mins after I released the pressure). Would that make them mushy or should I cut the time (and if so, by how much?)
Sorry to hear that! I don’t think sitting in the water for 5 minutes would make that much of a difference, so I’d try cutting back on the pressure cooking time when you try it again. Dry beans can vary in age by a lot, so fresher beans will cook faster than older beans– and it’s nearly impossible to tell “how old” the beans are when you buy them at the store. Maybe try reducing the cooking time by 10 minutes and see how that works out for you? You can always add more if they aren’t done yet. I’d love to hear how it goes for you next time!
Thanks Megan 🙂 I will definitely try it again with a shorter time and let you know how it works!
Are the cooking times the same if I half the recipe?
Yes, it should be! It might just take slightly less time to come to pressure in that case. Let me know when you try it!
Really good information besides just the recipe. They turned out perfectly!
These were great, though I will say that the whole “not salting will cause beans to not get tender” thing is actually a complete myth. If they don’t get tender it is likely due only to their age. I swear I’m not just trying to be a negative Nancy, I used to think the same thing! But I have a close friend who attended a prestigious culinary school (names not important, but can say if necessary) and told me it was not only incorrect, but that not salting your water leads to less flavorful beans. Because when you salt after, you are salting the liquid around the beans and the skin of the bean. But when you cook them in salted water, that will permeate the entire bean itself.
I was still skeptical, but I can now confirm with excitement that I *always* salt my water (quite heavily actually) and have had more delicious beans and have had absolutely zero issues with them not getting tender <3
Why add salt though as we already have so much salt in our diets?
Turned out great! Thank you 😊 Used the non-soak method.
I add Kaffir Lime Leaves, whole peppercorns and whole garlic cloves when cooking chick peas. Incredible flavor
Followed this recipe to a “T” for the non-soaked beans. When I opened my instant pot there was about 3-4 cups of water and my beans are extremely mushy…what a waste 🙁
I’m trying this now since I didn’t soak my chickpeas last night! The only thing is Instantpot says to cook them 35-40 minutes, but they don’t give the water ratio, which I needed!
I have been trying forever to find a method for cooking dry chickpeas that leaves them like canned. This is it. I’m honestly so happy. I felt like I still needed to buy canned for certain recipes because I just couldn’t get it the texture right. You honestly just saved me a lot of money and made me a very happy cook. Thank you!
Did 50 min with 10 min npr still hard as can be.
Thanks Lisa! Would you recommend adding some kombu or seaweed for digestibility? I usually would for beans, but I’m assuming that would add salt.
This turned out perfectly! Followed the no-soak recipe to a “T”. Thank you!
Thanks for the quick non-soak pre-cook method. Unfortunately I don’t always remember to soak my beans before I need them for meals. This method has cut down on time and prep. Thanks so much for saving us from having to buy another can of store bought beans.
I’ve used this method at least once a week now for the past month.
Way too much writing here. Just get straight to how to cook them.
That’s what the “jump to recipe” button is for. It’s included for every recipe on my website if you want to skip the extra cooking tips that I share in my posts.
I made these today and I was so happy to see how creamy the chick peas turned out.
My family is new to cooking with the instant pot. One of our challenges with chick peas is that they usually took a long time so we would make too many so we didn’t run out then we got sick of them. Now, I can make small batches, thank you so much!
The title literally says no soaking required!!! But you say to soak overnight?!?!?
There are two methods described here: a no-soak method and a soaked method, depending on individual preference. Please be sure to use the No-Soak method if you would like to avoid any soaking.
Hi I tried this recipe/method and found the chickpeas came our very soft. I was going to make hummus so it was fine but they were definitely overcooked to mke any sort of other dish. Would you suggest less water, less cooking time etc? Thanks
Careful! The 2¼ cup instruction (in the ingredients section) is not recalculated if you change the number of servings from 6.
It’s not clear which cooking method i should follow after the quick soak method is applied Can you clarify ?
A quick soak is a faster option for soaking chickpeas, so you would follow the method for cooking soaked chickpeas.
This was so helpful ! Thank you, from the presoak for intestinal gas, to the bulk advice with highest turnover, this was great. Also thank you for all the methods!
That old canard that dry beans should not be salted before tender has been thoroughly debunked both by food science and experienced cooks. Sodium chloride actually aids in softening legumes. Try not to spread disinformation online, even if its just about beans.
I used the no soaking method- 50
minutes.They end up on the form side, adding another 10 minutes to see if that helps. I do not have any water left on the Insta pot.
Wondering if I missed anything? Thanks!
I would make sure the sealing ring in your lid is working and that you moved the steam release to the sealing position. It sounds like the steam pressure is leaking out somehow.
You are spreading false information about salt preventing the softening of legumes. This is an old canard disproven by both food science and experienced cooks. Try not to spread disinformation online; even if it only amounts to beans.
Thanks for this!! I decided to make hummus for dinner at 4:45 pm and only had dried chickpeas–you saved me! I used the quick soak method you have here and, for me, the 12 min cook time was not enough. I needed to redo them for another 17 mins. Granted, I wanted them to be smoother than people who would be using the cooked chickpeas whole, but wanted to add this comment in case someone else needs to make last-minute hummus :).