I received a recipe for hummus in my Dr Weil newsletter. They recommended soaking the dried chickpeas in water with a little bit of baking soda, but they didn't say why. I googled chickpeas and baking soda and found a ton of recipes that have the same directions, but none explain why.
I've heard adding baking soda makes them more digestible. Also have heard it speeds up cooking time. Also supposed to reduce umm gas. , which may be what is meant to make them more "digestible".
Some cooks suggest adding a small amount of baking soda to the cooking water to soften it. We don’t recommend this because baking soda may give the beans a soapy flavor and its ability to improve the bean cooking process has not been proved. Amounts of baking soda over 1/8 teaspoon per cup of beans may destroy the thiamine (Vitamin B1) in beans. Thiamine is a valuable nutrient and one reason why beans have a reputation for being nutritious. If you have hard water and are in doubt as to whether or not to use baking soda, buy purified bottled drinking water – not distilled water – for soaking and cooking beans.
Now that was interesting! I'd heard to put baking soda in because it was supposed to reduce gas. However, now reading this about it destroying some nutrients makes me rethink what I used to do.
I don't know why I'm worried. We no longer eat beans because my DH can't tolerate them. Geez, I miss broccoli, cauliflower and other veggies as well.
why add baking soda to chickpea soaking water?
, which may be what is meant to make them more "digestible".
