"new memories are created through new experiences" Ferran Adria
You cannot even begin to compare fresh and dried garbanzos. The sweetness of the fresh ones are incredible. I love snacking on them raw, but a quick saute or blanch is all that is needed for preparation, no soaking and boiling forever. We will be approaching this product from several different angles. In true Mexican style of fire roasted in the pod, wrapped in paper for a street food feel with a little lemon and dried chile to adaptations of hummus that I experienced in Israel. It's hard to make exceptional hummus here in the states mostly due to the bitter tahini and the quality of their fresh pressed olive oils are impossible to beat. The traditional hummus served there is made with dried chickpeas and is usually served as breakfast with the main consumption going to the Arab population. It is cheap and used as a source of energy to get them through a hard days work. One trick that was common place in all the hummus restaurants was that they add 1 teas baking powder to the pot during the cooking process to soften the skins and give their finished puree a silken texture. We will make our own tahini and frix air it to add another dimension and texture to the finished dish.