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?
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