First of all: wow, wtf, previously I always used a pressure cooker to get soft-enough chickpeas, but this trick is so ridiculously effective I’m getting overdone chickpeas everytime. The result is hummus so silky I wanna dive in it.
BUTT
Maybe because I’m overcooking them, I think the taste is kind of washed down compared to my “normal” hummus. Next time I’ll try with only 5 minutes of pressure-cooker whistling.
Also, the recipes says “rinse the chickpeas to wash the baking soda”, but I don’t do it and yet don’t find any bad taste, what do you do?
The raised pH (baking soda is a weak base after all) might be affecting the flavor intensity. Try adding acid like lemon juice or a tiny amount of vinegar (or slightly more if you already are).
Lemon juice is critical to a tasty hummus, you need acid to brighten up the richness of the chickpeas and tahini
I always add lemon juice (and coriander)
what is this magic trick?
Add a teaspoonful of baking soda in the water when you boil the chickpeas, it helps dissintegrating the hulls and it all cooks faster
I usually add a pinch of salt to the water and it removes the hulls in an hour
An hour at room temp or boiling?
Boil them for an hour
Do you soak them the night before and/or use a pressure cooker? Cuz if you do any of them the boiling time reduces considerably, using both you have soft chickpeas in 15-20 min of whistling. Adding baking soda (plus pressure cooker and soaking overnigjt) you get soft chickpeas in 7-10min of whistling
I generally set them to soak for at least 8 hours, usually keep them in the fridge for 12ish. I then boil those in water with a pinch of salt on the hob, takes around an hour.
People have been cooking their chickpeas when making their hummus? I’m a fucking cave man.
Uuh falafels are the ones that don’t require cooking the chickpeas, previous to baking/frying the falafels I mean
