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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


Recipe Summary test

20 mins
10 hrs


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; carbohydrates 8g; dietary fiber 1g; sugars 1g; fat 9g; saturated fat 1g; vitamin a iu 39IU; vitamin c 5mg; folate 55mcg; calcium 16mg; iron 1mg; magnesium 13mg; potassium 104mg; sodium 119mg.