Notes
**The baking soda helps to soften the chickpeas – I figured out that this was the trick one of my former coworkers used when making hummus, so simple, but really effective, he made really great hummus! At first I was hesitant about using baking soda in this manner as I was concerned about leaching nutrients. (I steam or roast vegetables over boiling them any day). To address this concern, I use as little water as possible so that I don’t have to pour off any cooking liquid. (Please do your own research, I’m not a nutritionist or scientist – if you are not comfortable with doing this, feel free to use the chickpeas as they are, they will just be a bit more coarse in texture)
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