I followed some advice to add a bit of baking soda to the water when cooking garbanzo beans for hummus. It's supposed to help break down the skins and make a very smooth dip. HOWEVER, my hand slipped and "a bit" became TOO much. Now my hummus tastes "off". Any ideas for tempering the effect? It's already seasoned with salt, pepper and garlic, but the baking soda taste/effect remains... As an aside... adding baking soda worked to break down the skins but my error resulted in a slurry. Thanks 52-ers!