Guest guest Posted May 29, 2012 Report Share Posted May 29, 2012 I soaked the garbanzo beans in water with a Tbsp baking soda over night. This morning I rinsed them, put them in my crockpot, covered them with water, added 1/2 tsp baking soda, set it on high and left it alone for a while. When a foamy layer accumulated on top, I skimmed it off. After 5.5 hours of cooking, I drained the beans and made them into hummus. I added some water, a whole lemon minus the zest and seeds, 1/4 c. raw sesame seeds, 1 1/2 tsp sea salt, 3 large garlic cloves, 1 1/2 tsp cumin, 1 tsp chipotle pepper powder, and 1/4 c. olive oil. I made 2 batches and it is enough to freeze and give a couple small containers away. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2012 Report Share Posted May 29, 2012 Curious why the soaking with soda and additional soda in the cooking?Ginny From: reedamanda914 <areed77@...> Sent: Tuesday, May 29, 2012 1:37 PM Subject: smooth as silk hummus!! I soaked the garbanzo beans in water with a Tbsp baking soda over night. This morning I rinsed them, put them in my crockpot, covered them with water, added 1/2 tsp baking soda, set it on high and left it alone for a while. When a foamy layer accumulated on top, I skimmed it off. After 5.5 hours of cooking, I drained the beans and made them into hummus. I added some water, a whole lemon minus the zest and seeds, 1/4 c. raw sesame seeds, 1 1/2 tsp sea salt, 3 large garlic cloves, 1 1/2 tsp cumin, 1 tsp chipotle pepper powder, and 1/4 c. olive oil. I made 2 batches and it is enough to freeze and give a couple small containers away. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2012 Report Share Posted May 29, 2012 It makes for a smoother hummus. It is also supposed to shorten the cooking time, but I wasn't home to check the beans. On 5/29/2012 9:46 PM, Ginny Welton wrote:  Curious why the soaking with soda and additional soda in the cooking? Ginny From: reedamanda914 <areed77@...> To: Sent: Tuesday, May 29, 2012 1:37 PM Subject: smooth as silk hummus!!  I soaked the garbanzo beans in water with a Tbsp baking soda over night. This morning I rinsed them, put them in my crockpot, covered them with water, added 1/2 tsp baking soda, set it on high and left it alone for a while. When a foamy layer accumulated on top, I skimmed it off. After 5.5 hours of cooking, I drained the beans and made them into hummus. I added some water, a whole lemon minus the zest and seeds, 1/4 c. raw sesame seeds, 1 1/2 tsp sea salt, 3 large garlic cloves, 1 1/2 tsp cumin, 1 tsp chipotle pepper powder, and 1/4 c. olive oil. I made 2 batches and it is enough to freeze and give a couple small containers away. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2012 Report Share Posted May 29, 2012 Why the baking soda? Just curious. Velda On 5/29/2012 1:37 PM, reedamanda914 wrote: > I soaked the garbanzo beans in water with a Tbsp baking soda over night. This morning I rinsed them, put them in my crockpot, covered them with water, added 1/2 tsp baking soda, set it on high and left it alone for a while. When a foamy layer accumulated on top, I skimmed it off. > > After 5.5 hours of cooking, I drained the beans and made them into hummus. > > I added some water, a whole lemon minus the zest and seeds, 1/4 c. raw sesame seeds, 1 1/2 tsp sea salt, 3 large garlic cloves, 1 1/2 tsp cumin, 1 tsp chipotle pepper powder, and 1/4 c. olive oil. > > I made 2 batches and it is enough to freeze and give a couple small containers away. > > > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Hey Velda, I read somewhere that the addition of baking soda will allow the beans to soften better without getting grainy. It is also supposed to cut the cooking time to about an hour. I wasn't home to check on them after an hour, so that I cannot verify. I would like to find out if this would help when cooking other beans. I don't like grainy beans! I also heard than skimming off the foam makes for smoother hummus. All I know id that is it super smooth! On 5/29/2012 11:10 PM, Velda wrote: Why the baking soda? Just curious. Velda On 5/29/2012 1:37 PM, reedamanda914 wrote: > I soaked the garbanzo beans in water with a Tbsp baking soda over night. This morning I rinsed them, put them in my crockpot, covered them with water, added 1/2 tsp baking soda, set it on high and left it alone for a while. When a foamy layer accumulated on top, I skimmed it off. > > After 5.5 hours of cooking, I drained the beans and made them into hummus. > > I added some water, a whole lemon minus the zest and seeds, 1/4 c. raw sesame seeds, 1 1/2 tsp sea salt, 3 large garlic cloves, 1 1/2 tsp cumin, 1 tsp chipotle pepper powder, and 1/4 c. olive oil. > > I made 2 batches and it is enough to freeze and give a couple small containers away. > > > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT__Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 I think I'll make some today. I made up some pita dough a few days ago so I'll bake off some nice fresh pita to scoop it up with. We are purists and like out humus au natural. Just chickpeas, sesame seed, garlic, lemon juice and my best finishing oil. I get cans of fresh olive oil from the grove right after its cod pressed. It's the bomb. A little side dish if kalamata olives and that's dinner! TerrySent from my iPadHDOn May 29, 2012, at 10:34 PM, <areed77@...> wrote: It makes for a smoother hummus. It is also supposed to shorten the cooking time, but I wasn't home to check the beans. On 5/29/2012 9:46 PM, Ginny Welton wrote: Curious why the soaking with soda and additional soda in the cooking? Ginny From: reedamanda914 <areed77@...> To: Sent: Tuesday, May 29, 2012 1:37 PM Subject: smooth as silk hummus!! I soaked the garbanzo beans in water with a Tbsp baking soda over night. This morning I rinsed them, put them in my crockpot, covered them with water, added 1/2 tsp baking soda, set it on high and left it alone for a while. When a foamy layer accumulated on top, I skimmed it off. After 5.5 hours of cooking, I drained the beans and made them into hummus. I added some water, a whole lemon minus the zest and seeds, 1/4 c. raw sesame seeds, 1 1/2 tsp sea salt, 3 large garlic cloves, 1 1/2 tsp cumin, 1 tsp chipotle pepper powder, and 1/4 c. olive oil. I made 2 batches and it is enough to freeze and give a couple small containers away. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Yummmmmy....my mouth is watering... I may have to follow suit. Re: smooth as silk hummus!! I think I'll make some today. I made up some pita dough a few days ago so I'll bake off some nice fresh pita to scoop it up with. We are purists and like out humus au natural. Just chickpeas, sesame seed, garlic, lemon juice and my best finishing oil. I get cans of fresh olive oil from the grove right after its cod pressed. It's the bomb. A little side dish if kalamata olives and that's dinner! TerrySent from my iPadHD Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2012 Report Share Posted May 31, 2012 Out of abundant curiosity, I googled the following: should I add baking soda to beans before cooking? There seem to be opinions both ways, however the majority say baking soda will soften beans quicker, making them more tender. I have never added it, but might try it in future. Says you only need a tiny pinch. Velda On 5/30/2012 6:16 AM, wrote: Hey Velda, I read somewhere that the addition of baking soda will allow the beans to soften better without getting grainy. It is also supposed to cut the cooking time to about an hour. I wasn't home to check on them after an hour, so that I cannot verify. I would like to find out if this would help when cooking other beans. I don't like grainy beans! I also heard than skimming off the foam makes for smoother hummus. All I know id that is it super smooth! On 5/29/2012 11:10 PM, Velda wrote: Why the baking soda? Just curious. Velda On 5/29/2012 1:37 PM, reedamanda914 wrote: > I soaked the garbanzo beans in water with a Tbsp baking soda over night. This morning I rinsed them, put them in my crockpot, covered them with water, added 1/2 tsp baking soda, set it on high and left it alone for a while. When a foamy layer accumulated on top, I skimmed it off. > > After 5.5 hours of cooking, I drained the beans and made them into hummus. > > I added some water, a whole lemon minus the zest and seeds, 1/4 c. raw sesame seeds, 1 1/2 tsp sea salt, 3 large garlic cloves, 1 1/2 tsp cumin, 1 tsp chipotle pepper powder, and 1/4 c. olive oil. > > I made 2 batches and it is enough to freeze and give a couple small containers away. > > > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT__Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2012 Report Share Posted May 31, 2012 I have always added a pinch of baking soda to beans, mainly because it takes away the foaminess while cooking, then the " gassiness " after eating, lol. Baking soda is an alkali, so it helps to neutralize the enzyme inhibitors in beans, so you don't build up so much gas after eating them, or the foaminess that results from gas while cooking. > >> > I soaked the garbanzo beans in water with a Tbsp baking soda over > >> night. This morning I rinsed them, put them in my crockpot, covered > >> them with water, added 1/2 tsp baking soda, set it on high and left > >> it alone for a while. When a foamy layer accumulated on top, I > >> skimmed it off. > >> > > >> > After 5.5 hours of cooking, I drained the beans and made them into > >> hummus. > >> > > >> > I added some water, a whole lemon minus the zest and seeds, 1/4 c. > >> raw sesame seeds, 1 1/2 tsp sea salt, 3 large garlic cloves, 1 1/2 > >> tsp cumin, 1 tsp chipotle pepper powder, and 1/4 c. olive oil. > >> > > >> > I made 2 batches and it is enough to freeze and give a couple small > >> containers away. > >> > > >> > > >> > > >> > > >> > > >> > ------------------------------------ > >> > > >> > Please bookmark these pages: > >> > > >> > /links/ > >> > (this is the Links page where I save the answers to FAQs and > >> Answers, Recipes, and LOTS of other helpful information - this page > >> is always being added to) > >> > > >> > > >> /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ > >> > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you > >> unsubscribe, you will lose access to the Links page - an Encyclopedia > >> of Collected Vitamix Wisdom! Go to this link to learn how to stop > >> mail from coming, but STILL be a member of the group so you can STILL > >> visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2012 Report Share Posted June 1, 2012 Here is some useful information from a Registered Dietician from the Michigan Bean Commission. Tom http://www.michiganbean.org/ask-the-r-d/ From: [mailto: ] On Behalf Of Velda Sent: Thursday, May 31, 2012 11:17 PM Subject: Re: smooth as silk hummus!! Out of abundant curiosity, I googled the following: should I add baking soda to beans before cooking?There seem to be opinions both ways, however the majority say baking soda will soften beans quicker, making them more tender. I have never added it, but might try it in future. Says you only need a tiny pinch. VeldaOn 5/30/2012 6:16 AM, wrote: Hey Velda,I read somewhere that the addition of baking soda will allow the beans to soften better without getting grainy. It is also supposed to cut the cooking time to about an hour. I wasn't home to check on them after an hour, so that I cannot verify. I would like to find out if this would help when cooking other beans. I don't like grainy beans! I also heard than skimming off the foam makes for smoother hummus. All I know id that is it super smooth!On 5/29/2012 11:10 PM, Velda wrote: Why the baking soda? Just curious.VeldaOn 5/29/2012 1:37 PM, reedamanda914 wrote:> I soaked the garbanzo beans in water with a Tbsp baking soda over night. This morning I rinsed them, put them in my crockpot, covered them with water, added 1/2 tsp baking soda, set it on high and left it alone for a while. When a foamy layer accumulated on top, I skimmed it off.>> After 5.5 hours of cooking, I drained the beans and made them into hummus.>> I added some water, a whole lemon minus the zest and seeds, 1/4 c. raw sesame seeds, 1 1/2 tsp sea salt, 3 large garlic cloves, 1 1/2 tsp cumin, 1 tsp chipotle pepper powder, and 1/4 c. olive oil.>> I made 2 batches and it is enough to freeze and give a couple small containers away.>>>>>> ------------------------------------>> Please bookmark these pages:>> /links/> (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)>> /links/IMPORTANT__Membership__001327149393/> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
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