Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Aug 17, 2011
Donna Sky, owner of Love & Hummus, shares a quick tip for those of you who make hummus at home. In fact, two tips: one is that dried beans are best. And that old tin of baking soda may have just found a whole new purpose.
======================CHOW.com========================= CHOW Tips are the shared wisdom of our community. If you've figured out some piece of food, drink, or cooking wisdom that the world has to know about, send us a message and tell us what you've got in mind!
TRANSCRIPT Sometimes when you make hummus from scratch the beans can create a gritty texture. The way to avoid that is to add a teaspoon of baking soda for every pound of dry garbanzo beans. If you use dried instead of canned you're going to get a much more buttery hummus. Soak them eight to twelve hours. Rinse them off and then boil them for an hour and fifteen minutes. Blend with any of your favorite hummus recipes and you have hummus as it should be. Creamy, buttery, delicious, and you can eat it with anything.