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?

  • magi [null/void]
    ·
    3 months ago

    I usually add a pinch of salt to the water and it removes the hulls in an hour

    • RNAi [he/him]
      ·
      3 months ago

      An hour at room temp or boiling?

        • RNAi [he/him]
          ·
          3 months ago

          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

          • magi [null/void]
            ·
            3 months ago

            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.