The method of boiling chickpeas

The nutritional value of chickpeas

The following table shows the nutritional value of chickpeas, per 28 grams of chickpeas:

Immerse the chickpeas using cold water, then put them in a large frying pan.
Put cold water over the chickpeas until they are completely submerged, because the chickpeas absorb water.
Add more water if the volume of chickpeas has doubled, as the amount of water should be twice the amount of chickpeas.
Add baking soda to the water until it dissolves completely, as baking soda helps remove part of the gases caused by eating chickpeas.
Soak the chickpeas in cold water for eight hours or more, as soaking is useful in order to make the chickpeas soft and easier to digest.
Cover the soaking pot with a clean kitchen towel.
Place the chickpeas in a deep frying pan and add water to cover them.
Bring the contents of the pot to a boil and cover tightly.
Leave the chickpeas in hot water for 24 hours, then drain and wash.
Pour the water and chickpeas into a strainer to separate them.
Wash the chickpeas under running water while they are in the colander.
Place the chickpeas in a large frying pan.
Submerge the chickpeas with fresh water until the water covers them completely.
Boil the chickpeas well until they become soft.
Place the chickpeas saucepan over medium heat, then reduce the heat.
Leave the mixture to boil for an hour or two.
Drain and wash the chickpeas, and leave them under running water for a period of thirty to sixty minutes, then save them for another time.

Wrap the beetroot using aluminum foil.
Put the beetroot in a tray and put it in the oven for forty-five minutes.
Remove the beetroot from the oven and leave it to cool.
Put the beetroot with the chickpeas and the rest of the ingredients inside the food processor, without putting the oil.
Add the oil when the mixture turns into a smooth puree.
Leave the mixture until it homogenizes, then add the spices.
Serve the beetroot hummus with a toasted tortilla.