Killer Hummus with Whole Chickpeas

1. Soak Chickpeas

Place 1 cup of dried chickpeas in a bowl with plenty of water and a pinch of salt. Let them sit overnight or for at least 2 hours to plump up.

2. Cook Chickpeas

Drain and rinse the chickpeas. Transfer them to a pot with enough water to cover by at least an inch. Add the baking soda and 2 teaspoons of salt. Bring the pot to a boil, then reduce to a simmer and cook for 1 to 1½ hours, until the chickpeas are very soft.

3. Prepare Lemon Garlic Mixture

Combine ⅓ cup of fresh lemon juice and 2 to 3 garlic cloves in a blender or food processor. Add 1¾ teaspoons of salt and let the mixture rest for about 10 minutes.

4. Blend Tahini Mixture

Add 1 cup of tahini and ¾ teaspoon of cumin to the lemon-garlic mixture. Blend until it's thick and creamy. Slowly incorporate 4 to 6 tablespoons of ice water, blending until the mixture is smooth and pale.

5. Blend Chickpeas

Drain the cooked chickpeas, reserving some of the cooking liquid. While still warm, add the chickpeas and 3 tablespoons of olive oil to the tahini mixture in the blender. Blend until the hummus is silky smooth. Adjust consistency with reserved cooking liquid or more ice water, if necessary. Taste and adjust seasoning.

6. Garnish and Serve

Transfer the hummus to a serving plate. Drizzle with extra-virgin olive oil and sprinkle with sweet or hot paprika for garnish. Enjoy with pita, veggies, or as a spread.