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)