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
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
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
