Fizzy hummus

By Chris October 7, 2011

Chris here. We love feedback from you all, it’s how we improve. Over the past week we had a few comments that our hummus was bad. Specifically that it was fizzy. The way we make hummus is simple. We soak dried organic chickpeas overnight with a little bit of baking soda. The baking soda helps break down the bean and make a smooth hummus. After soaking for 12-24 hours, we rinse, cook, then blend it up with tahini, lemon juice, cumin, and salt.

This all happens every single day, so the hummus you are eating is made within the past 24-48 hours. I tasted it. You all were right, it tasted fizzy. I was a little puzzled. But we just figured out the problem.

The amount of hummus we make every day has changed a lot over the past year. We used to order a couple bags of dried chickpeas a week and now we get in around 40. We noticed the tags on the bags were blue instead of yellow, and after a closer look, we found out they are now coming from two different lots. So the chickpeas are smaller than what we usually get, when we soak them overnight the baking soda is penetrating the chickpea more, and you have been tasting it in the hummus. It wasn’t bad, it just had too much baking soda.

We’ve adjusted the recipe now to accommodate the different chickpea sizes and it’s back to normal now. If you got a batch of our fizzy hummus, let us know. We’ll make it up to you.

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