Let's talk hummus: Do you make it with or without baking soda?

E

evan

Well-known member
When I was in NYC I bought the cookbook 'How to cook everything', by Mark Bittman - thinking I'll be an expert when I finally get to the last page (Yeah.....riiight! smileys/wink.gif

So I came to the page about hummus last night and I noticed that his recipe doesn't include baking soda. I remember reading somewhere a few months back that to get airy and light hummus should add baking soda.

What do you do? Do you add baking soda or is it better without it?

 
I add a little bit of seltzer to make it lighter--about 2 tablespoons. Mmm, Bittmmmman. smileys/smile.gif

 
I have been making hummus for the Farmer's Market and

have been leaving out the tahini and using more extra-virgin olive oil. I have been using water to thin it, but I think the seltzer seems like a great idea to lighten up the texture.

 
I personally don't use it, but it sounds like it might lighten up the texture

I have to make some again soon! 'Sounds good.

I hope you had a nice trip to the big city!! You sure had nice weather, I know!

 
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