Good Lifestyle

Hoummous is not a complicated thing to do at home. But there is a trick that can help take your homemade hummus of a decent attempt from the best hummus you have ever had. It is a very simple initiative secret: add bicarbonate of soda to water when boiling chickpeas. That's all, it's simple hacking that will ensure your hummus is incredibly creamy every time. The baking soda helps to decompose chickpeas skins and ensures that beans are soft and easily separated when mixed with other ingredients.

This hack works better when you use dried chickpeas, because you will soak them during the night, then you boiling, adding soda bicarbons at a time and give it enough time to work its magic. But if you find yourself with canned chickpeas, you can make a quick-boil in water with baking soda and get similar results. In any case, you will certainly notice the difference in the final product.

Made 3 cups

Ingredients

1 1/2 cup dried chickpeas (or 3 cups of canned chickpeas)
1 1/2 c. Soda bicarbonate tea (3/4 c. TSP if you use canned chickpeas)
1 big garlic clove, minced
1/4 cup of tahini
1 1/2 tablespoon of fresh lemon juice
2 1/2 c. Olive oil soup, more to serve
3/4 c. TSP SEL Kosher
1/4 CITIC CYCIN MOULU
1/4 c. Tret Sweet Paprika

How to do it

1. If you use dried chickpeas: soak chickpeas overnight in cold water and 3/4 c. Soda bicarbonate tea. Drain and transfer into a large pot. Cover with water and add the 3/4 c oven soda. Boil for 45 minutes to 1 hour, until tender. Drain, save 1/2 cup of cooking water. Remove all separate skins.
2. If you use canned chickpeas: fast chickpeas to boil in a pot of water and 3/4 c. Soda bicarbonate tea, for 15 to 20 minutes, until tender. Drain chickpeas, saving 1/2 cup of cooking water.
3. Combine chickpeas, reserved water, garlic, tahini, lemon juice, olive oil, salt and cumin in a culinary robot.
4. Serve in a bowl with a plus olive oil sprinkled on the top and sprinkled with paprika.

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