Traditional hummus is made by soaking dried chickpeas overnight or even longer, then simmering them slowly until tender—without the use of baking soda. This gentle cooking process preserves the natural flavor of the chickpeas and avoids the slightly soapy aftertaste that baking soda can sometimes impart. Once cooked, the chickpeas are blended with tahini, lemon juice, garlic, olive oil, and a pinch of salt to create a creamy, rich dip. In many traditional Middle Eastern homes, the skins are carefully removed by hand or rubbed off after boiling for a smoother texture. The result is a wholesome, authentic hummus that’s easy to digest and full of earthy, nutty flavor.
Not using baking soda when making hummus has several benefits, especially in terms of taste, nutrition, and digestion:
- Better Flavor: Baking soda can leave a slightly metallic or soapy aftertaste. Skipping it preserves the natural, nutty flavor of chickpeas.
- More Nutrients Retained: Baking soda can degrade certain nutrients, particularly B vitamins. Cooking chickpeas without it helps retain their full nutritional value.
- Gentler on Digestion: While baking soda may soften chickpeas faster, it can alter their pH and potentially irritate sensitive stomachs. A slow-cooked, soda-free hummus is often easier to digest.
- Cleaner Texture: Baking soda can make chickpeas overly mushy or slimy. Traditional cooking keeps the texture more balanced, allowing for a creamier hummus with structure when blended.
Hummus
Course: Main, AppetizersCuisine: Middle EastDifficulty: Easy10
servings15
minutes40
minutesFor the best flavor and texture, always use dehydrated (dried) chickpeas—soaked and cooked fresh—for truly authentic hummus. Do not cook the chickpeas with salt. If however, you are using canned chickpeas , rinse them atleast once to get rid of the excess salt.
Ingredients
500 grams dried Chickpeas
4 Tbsp freshly squeezed Lemon juice
2 tsp Salt
1 Tbsp Garlic
2 tsp ground roasted Cumin seeds
1 Cup Tahini
Instructions
- Rinse and soak the chickpeas in water at room temperature for at least 8 to 12 hours.
- Once soaking is complete, discard the soaking water and rinse the chickpeas at least twice
- To remove the skins before cooking, take a handful of soaked chickpeas, wrap them in a clean kitchen cloth, and gently rub them against your palm or a hard surface. Most of the skins will separate and can be picked out easily.
- Cook the chickpeas until soft, without adding any salt or spices. Cooking time may vary depending on the method used—about 45 minutes in an open pot, or around 20 minutes in a pressure cooker.
- To remove the skin from canned or already cooked chickpeas, gently squeeze each chickpea between your fingers; the skin should slip off easily.
- Add the cooked chickpeas and other ingredients to a blender and blend until smooth. If you’re using a domestic-grade blender, you may need to blend in batches. Once blending is complete, mix the hummus thoroughly with a spoon before storing it in the refrigerator.
- Adjust the amount of salt, garlic, tahini, and lemon juice to suit your taste.
- Garnish with a generous drizzle of olive oil, some cooked chickpeas, a sprinkle of sumac, roasted cumin powder, and paprika for an authentic touch.
Recipe Video
