Don’t bother. If you want creamy hummus, add a little bit of baking soda to the soak water and the cooking water. I use about a teaspoon (a few grams) at each step.
If you use too much, the chickpeas will turn to mush and be hard to strain. They’ll still be usable for hummus, though. Sometimes I’ll only add the baking soda to the soak water and none in the cooking water. You’ll figure it out with a little trial and error, though.
Don’t bother. If you want creamy hummus, add a little bit of baking soda to the soak water and the cooking water. I use about a teaspoon (a few grams) at each step.
Will try this, thanks!
If you use too much, the chickpeas will turn to mush and be hard to strain. They’ll still be usable for hummus, though. Sometimes I’ll only add the baking soda to the soak water and none in the cooking water. You’ll figure it out with a little trial and error, though.