Baking soda and chickpeas: does adding it to the cooking water actually make a difference?
Sunday 18 October 2026 10:00 - Adèle Peyches
What baking soda really does
Baking soda makes water more alkaline. This change in pH affects the structure of legumes and helps their cell walls soften more quickly during cooking.
Research on legumes shows that baking soda promotes softening and can reduce cooking time. A study published and cited on PubMed explains, in particular, that an alkaline environment promotes the solubilization of pectins, which help maintain cell structure.
With chickpeas, the effect is most noticeable on the skin and in the final texture: they become tender more quickly and can eventually be mashed very easily.
Research on legumes shows that baking soda promotes softening and can reduce cooking time. A study published and cited on PubMed explains, in particular, that an alkaline environment promotes the solubilization of pectins, which help maintain cell structure.
With chickpeas, the effect is most noticeable on the skin and in the final texture: they become tender more quickly and can eventually be mashed very easily.
For very smooth hummus, this is pretty useful
If your goal is to make very creamy hummus, baking soda can be helpful. You want the chickpeas to be very tender; almost ready to mash between your fingers.
Cooking them a bit longer makes blending easier and results in a smoother texture. The skins also come off more easily when the chickpeas are very tender.
In this case, adding a small amount of baking soda to the soaking or cooking water can be very helpful. It doesn’t replace proper cooking, but it can speed up the process.
Cooking them a bit longer makes blending easier and results in a smoother texture. The skins also come off more easily when the chickpeas are very tender.
In this case, adding a small amount of baking soda to the soaking or cooking water can be very helpful. It doesn’t replace proper cooking, but it can speed up the process.
When it comes to salad, it's often better to skip it
The approach changes completely if you’re making a salad, a curry where the chickpeas need to stay whole, or a dish where you want to retain some bite.
If you use too much baking soda or cook them for too long, the chickpeas can become very soft, split open, and lose their shape. This isn’t a problem for hummus, but it’s much less appealing in a salad.
In this case, a standard soak in water followed by gentle cooking is usually sufficient. Just taste them regularly toward the end of cooking and stop as soon as the texture is to your liking.
If you use too much baking soda or cook them for too long, the chickpeas can become very soft, split open, and lose their shape. This isn’t a problem for hummus, but it’s much less appealing in a salad.
In this case, a standard soak in water followed by gentle cooking is usually sufficient. Just taste them regularly toward the end of cooking and stop as soon as the texture is to your liking.
How much should I use?
You don't need to add a large amount of baking soda. A small amount is enough to alter the water’s pH.
When cooking at home, stick to about half a level teaspoon per liter of water. There’s no need to add more in an attempt to speed up the cooking process: water that’s too alkaline can result in a very mushy texture and a less pleasant taste.
If you use it in the soaking water, rinse the chickpeas before transferring them to fresh water for cooking. You can also choose to add it only during the cooking process.
When cooking at home, stick to about half a level teaspoon per liter of water. There’s no need to add more in an attempt to speed up the cooking process: water that’s too alkaline can result in a very mushy texture and a less pleasant taste.
If you use it in the soaking water, rinse the chickpeas before transferring them to fresh water for cooking. You can also choose to add it only during the cooking process.
Be careful not to use too much baking soda
The main risk is using too much. An excessive amount can cause the skins to burst, make the chickpeas mushy, and leave a slight alkaline taste.
Baking soda can also cause certain compounds to leach into the cooking water. It should therefore be viewed as a tool for achieving the right texture, not as an essential ingredient.
Baking soda can also cause certain compounds to leach into the cooking water. It should therefore be viewed as a tool for achieving the right texture, not as an essential ingredient.
Soaking is still useful, even without baking soda
For dried chickpeas, soaking them for several hours is a simple way to make them easier to cook. The chickpeas absorb water before going into the pot, which allows them to cook more evenly.
Soaking them overnight in plenty of water works very well. The next day, drain and rinse the chickpeas, then cover them with fresh water to cook them.
Baking soda can speed up the softening process, but soaking in water alone works very well. If your chickpeas are fresh and you have time, you don’t need to add anything else.
Soaking them overnight in plenty of water works very well. The next day, drain and rinse the chickpeas, then cover them with fresh water to cook them.
Baking soda can speed up the softening process, but soaking in water alone works very well. If your chickpeas are fresh and you have time, you don’t need to add anything else.
Why do some chickpeas stay hard for a very long time?
Not all dried chickpeas react exactly the same way. Their age can make a big difference: legumes that have been stored for a long time tend to cook more slowly.
The composition of the water also matters. Water high in calcium or magnesium can slow down the softening process of the legumes. This is when baking soda can be particularly helpful.
Before significantly increasing the cooking time, adding a small amount can help. But again, it’s best to use it sparingly.
The composition of the water also matters. Water high in calcium or magnesium can slow down the softening process of the legumes. This is when baking soda can be particularly helpful.
Before significantly increasing the cooking time, adding a small amount can help. But again, it’s best to use it sparingly.
What about digestion?
Baking soda is sometimes touted as a solution to make chickpeas much easier to digest. The reality is more nuanced.
Soaking, rinsing, and cooking already reduce some of the fermentable compounds found in legumes. Baking soda can alter some of these compounds, but it does not, on its own, guarantee perfect digestion.
If you’re sensitive to legumes, start with small portions and make sure the chickpeas are thoroughly cooked.
Soaking, rinsing, and cooking already reduce some of the fermentable compounds found in legumes. Baking soda can alter some of these compounds, but it does not, on its own, guarantee perfect digestion.
If you’re sensitive to legumes, start with small portions and make sure the chickpeas are thoroughly cooked.
The method depends mainly on the recipe
For hummus or a purée, baking soda can be useful because you’re aiming for a very soft texture. For a salad or a dish where the chickpeas need to hold their shape, it’s often better to cook them without baking soda or to use only a very small amount.
The best guide is still the texture. The softer you want the chickpeas to be, the more sense it makes to use baking soda. If you’re looking for a firm texture, it becomes much less necessary.
The best guide is still the texture. The softer you want the chickpeas to be, the more sense it makes to use baking soda. If you’re looking for a firm texture, it becomes much less necessary.
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Adèle PeychesEditorial manager who just can't wait for winter to enjoy fondue! Passionate about gastronomy and always on the lookout for new culinary gems, I first studied law before returning to my first love: the taste of good products and the joy of sharing around the table :)
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