South Australian Kabuli Chickpeas


South Australian grown chickpeas from the Yorke Peninsula.

How to use: Soak chickpeas in plenty of cold water for 8 hours or overnight. You can even soak for a couple of days, changing the water daily. Rinse thoroughly and then bring to boil in a pot of new water at a ratio of 1:3. Let boil on medium heat for about 50 minutes, or until they are tender to eat. If making hummus, boil for 30 minutes (with some bicarb soda) before blending.

Want a quick method to make hummus with dried chickpeas without soaking overnight?

  • Add uncooked chickpeas to a large pot and cover with 2 inches of water. Bring to a boil over high heat and boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour. 
  • Drain and rinse chickpeas and add back to the pot. Cover with 2 inches water and add baking soda (optional) for creamier texture.
  • Bring to a boil and then reduce to a simmer. Cook uncovered for 45 minutes to 1 hour or until tender (not mushy). Drain. 
  • Add cooked chickpeas to a food processor or blender along with garlic, cumin, tahini, lemon juice, sea salt and olive oil. In our house, we add a splash of vinegar and honey too! Blend until smooth and creamy.

Ingredients: Kabuli chickpeas.

Allergen advice: May contain traces of gluten.

Bare Pantry takes great care to separate and pack all of our products, however we handle many foods containing allergens. Food sold on our website and in store may have been packed in a store or facility that contains allergens or traces of allergens, including, but not limited to nuts, soy, dairy and gluten.

Storage: store in a cool, dark, clean and dry environment, away from odorous materials.