I used the garbanzo cooking method in the Food52 hummus recipe. After soaking the beans, you put them in a pot and add some baking soda and stir over heat for about 3 minutes before adding water to boil them in. I guess it breaks down the skin of the garbanzos to yield a creamier hummus. It definitely worked but I'm wondering HOW the baking soda accomplishes this and also does this decrease the nutritional value of the beans??
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