1 pound dried chickpeas
2 teaspoons baking soda
1/2 cup tahini
1/4 cup lemon juice
4 garlic cloves
1 1/2 tablespoons salt
1 1/2 teaspoons ground cumin
3 tablespoons extra-virgin olive oil
Directions
Place chickpeas and 1 teaspoon of the baking soda in a large saucepan. Add water to cover chickpeas by 3 inches.
Cover and let stand at room temperature 8 hours or overnight.
Drain and rinse chickpeas thoroughly under cold running water.
Return chickpeas to saucepan, and add water to cover by 2 inches.
Add 2 cloves of garlic and remaining 1 teaspoon baking soda.
Bring to a boil over high.
Reduce heat to medium-low; cover and simmer, occasionally skimming and discarding skins that float to the surface, until chickpeas are very soft, about 1 hour and 30 minutes.
Drain.
Process hot chickpeas, tahini, lemon juice, remaining garlic, salt, and cumin in a food processor until very smooth and aerated, about 4 minutes.
With food processor running, drizzle in oil through food chute until combined.
Transfer hummus to a storage container
Cool slightly, about 30 minutes, before refrigerating
Notes
Will store for 2 weeks
Recipe from https://www.myrecipes.com/recipe/creamy-tahini-hummus
