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.

Stacey Givens
Source: EatingWell Magazine, May/June 2018


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; protein 3g 6% DV; carbohydrates 8g 3% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 1g; fat 9g 14% DV; saturated fat 1g 5% DV; vitamin a iu 39IU 1% DV; vitamin c 5mg 8% DV; folate 55mcg 14% DV; calcium 16mg 2% DV; iron 1mg 6% DV; magnesium 13mg 5% DV; potassium 104mg 3% DV; sodium 119mg 5% DV.