The In-Betweens

Mediterranean Hummus Salad

with the fluffiest, uber-creamy hummus

SOUND BITE

Know what’s even better than a classic hummus? A classic hummus topped with a delicious Mediterranean salad! Spoon it onto your dinner plate as a side dish or serve this beautiful salad as an appetizer or snack with fresh pita or naan bread.

The Baking Soda Hummus Trick

Simmering chickpeas with a touch of baking soda is a trick I learned after discovering award-winning Philadelphia chef Michael SAW-luh-MAW-nov’s (Solomonov’s) famous hummus recipe. 

The baking soda helps break down the chickpeas and their skins, giving us that silky, rich hummus we all love and crave.

Chef Michael starts his recipe with dried chickpeas, which need soaking overnight, then at least 1 hour of cooking. My short-cut method uses canned chickpeas and still tastes glorious!

Simply drain and rinse the chickpeas, then simmer them in water with ½ tsp baking soda for about 15 minutes. Drain them again, rinse with cold water, and then add the chickpeas, with their skins, to the bowl of a food processor, along with the rest of your hummus ingredients. 

Whirl away until ultra-smooth, about 2 minutes. Adding a couple tablespoons of ice water also helps fluff it up.

This shortcut using canned chickpeas still delivers that luscious, creamy hummus we all crave. 

And to that I say: DIP DIP HOORAY!