Chickpeas

I finally figured out how to cook them. Soak for 24 hours. It takes about an hour and 15 to cook. Bring to a boil, no salt and simmer partially covered. Leave a tiny space between the lid and the pot. It is the difference between simmering water and water that stands still. When they are cooked they kind of stop simmering and  the water stands still although you did not change the gas setting. Not sure about this one. I made chickpea and roasted pepper salad with them. Recipe is here as expected http://smittenkitchen.com/blog/2008/11/chickpea-salad-with-roasted-red-peppers/ I added a little more capers. I used overfilled 3 table spoons and added the garlic to the dressing and let it sit. I do not have a photo.

Hummus Recipe 

I can actually say adapted from http://smittenkitchen.com/blog/2013/01/ethereally-smooth-hummus/
I cooked the chickpeas for 1:45 and did not soak them, I had them under a lid on low heat. No soda or salt.

1 cup cooked chickpeas (cooked for 1:45 hours)

1 tbs lemon juice

3 tbs tehina

1/2 tsp salt

2 garlic cloves

parsley (optional) 

5 tbs hummus water