Adding baking soda to the soaking liquid for chickpeas tenderizes their skins, yielding extra-creamy hummus. Recipe by Chef/Farmer Stacey Givens of The Side Yard Farm & Kitchen, Portland, OR. Source: EatingWell Magazine, May/June 2018

Stacey Givens


Ingredient Checklist


Instructions Checklist
  • Place chickpeas in a medium saucepan and cover with 2 inches of water; stir in baking soda. Soak overnight. (Alternatively, to quick-soak: Boil chickpeas, baking soda and water for 2 minutes. Cover and let stand for 1 hour.)

  • Drain the chickpeas and rinse well. Rinse out the pan. Return the chickpeas to the pan and cover with 2 inches fresh water. Bring to a boil. Keep at a rolling boil until the chickpeas are tender and almost falling apart, 25 to 40 minutes. Reserve 3/4 cup of the cooking water, then drain and rinse the chickpeas.

  • Combine the chickpeas, the reserved cooking water, oil, tahini, garlic, lemon zest, lemon juice, paprika, salt and pepper in a food processor. Process until smooth, scraping down the sides once or twice. Refrigerate the hummus until chilled but not cold, about 1 hour. Serve topped with more oil, shiso and dried calendula petals, if desired.


To make ahead: Refrigerate for up to 1 week.

Nutrition Facts

122 calories; 9 g total fat; 1 g saturated fat; 119 mg sodium. 104 mg potassium; 8 g carbohydrates; 1 g fiber; 1 g sugar; 3 g protein; 39 IU vitamin a iu; 5 mg vitamin c; 55 mcg folate; 16 mg calcium; 1 mg iron; 13 mg magnesium;