I’ve tried the baking soda trick in cooking beans (although not garbanzo specifically), and although the beans turned out nice and soft, no matter how little I used I could always taste the baking soda. It ruins the whole dish for me. Could just be my taste buds.
I never worried too much about cooking the garbanzos when I knew I was going to make hummus with it. I just boiled the heck out of them. Although it is possible to get them too waterlogged. And that affects the final product.
I can’t wait to try the onion things - I do love onions!
I hope anyone who tries the onion patties will post their results and review. DH loves onion rings, but when I mentioned this recipe, he turned up his nose at it.
Still going to spring it on him, anyway.....one of these days.
Not a hummus fan. I grew up with fried chickpeas....tasty little gut bombs, but I don’t make them anymore, either. Just too heavy for me, these days.
I was wondering if the baking soda made my hummus different than I expected, though I also wondered if I used too much garlic, or garlic with too much ‘green’ in it. It was very good - much better than that cumin-laden stuff you get in plastic tubs at the grocery! - but there was a slight bitterness. I think next time I’ll forego the baking soda, and cut down slightly on the garlic.
Know what you mean so it isn’t just you.