To make a smooth hummus, you need a baking soda. Idea: rough hummus > beans are not rotten > seed coat can not be removed > chickpea seed coat pectin is rich > pectin degradation under heating, alkaline conditions > no seed coat Can you use baking soda without any graininess to make red bean paste? I suspect that the industry is doing the same. The recipe for hummus is to be studied and researched to find the best ratio.
Soak overnight until the beans swell up to twice as much.
Wash, filter and pour into the pot. Add baking soda and stir fry for 2-3 minutes.
Add water that has not passed the beans, boil until boiling, and stir constantly.
After a while, it can be observed that the seed coat begins to become sticky and sticks to the surface.
Remove and rinse off the slag floating on the surface with water. Washed several times with water until the seed coat was washed away.
Pour back into the pan and continue to add water to the beans to easily squeeze them. About 30 minutes. Remove and drain the water.
Make hummus according to recipes.
Worried that if you add baking soda to make the chickpeas taste good, wash it a few times.