Easy
Mediterranean
Hummus with Warm Spiced Chickpeas
Chickpeas cooked past the point of politeness, blended with a lot more tahini than you expect.
Ingredient
Bicarbonate of soda
Pure alkali. It needs an acid in the recipe — buttermilk, yoghurt, treacle, cocoa — to produce any lift at all, and without one it leaves a soapy, metallic taste. That dependence is the whole difference from baking powder.
- Sourcing
- The baking aisle sells small expensive tubs; the cleaning aisle and pharmacies sell the identical thing in large cheap bags.
- Quality cues
- Should fizz hard when a spoonful meets vinegar. It is very stable, so it rarely fails.
- Substitutions
- Baking powder (use about three times as much)
- Storage
- Airtight and dry — it absorbs both moisture and odours, which is why an open box works as a fridge deodoriser.
- Shelf life
- 2-3 years sealed
Nutrition
Per 100 g
- Calories
- 0 kcal
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
- Fibre
- 0 g
- Sugars
- 0 g
- Sodium
- 27360 mg
From USDA FoodData Central (#175040). Raw, edible portion.
Cook with it
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