Classic Creamy Hummus

1. Soak Chickpeas

Place chickpeas in a large bowl, covering them with cold water at least twice their volume. Soak them overnight.

2. Drain and Cook Chickpeas

Drain chickpeas the next day. In a medium saucepan, combine chickpeas and baking soda. Cook over high heat for 3 minutes, constantly stirring.

3. Boil and Simmer Chickpeas

Add 6 1/2 cups of water and bring to a boil. Simmer for 20 to 40 minutes, skimming off foam and any floating skins. Chickpeas should be tender but not mushy.

4. Process Chickpeas

Drain chickpeas, which should yield about 3 cups (600 grams). In a food processor, blend them to a stiff paste.

5. Add Flavors

With the processor running, add tahini, lemon juice, garlic, and 1.5 teaspoons salt. While mixing, slowly pour in the ice water. Continue to process for 5 minutes until smooth and creamy.

6. Rest Hummus

Transfer the hummus to a bowl, cover with plastic wrap directly on the surface, and let rest for at least 30 minutes. Store in the refrigerator if not serving immediately, and bring to room temperature 30 minutes before serving.