Velvety Smooth Tahini Hummus

1. Cook Chickpeas

Combine the rinsed chickpeas, 0.5 teaspoons of baking soda, and 6 cups of water in a medium saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 to 25 minutes. You'll know it's ready when the chickpea skins start to float to the surface.

2. Prepare Garlic-Lemon Mixture

Mince the 4 peeled garlic cloves and combine them with 0.33 cups of lemon juice and 1 teaspoon of table salt in a small bowl. Allow this mixture to sit for about 10 minutes. Strain the mixture through a fine-mesh strainer to remove the garlic solids.

3. Drain and Peel Chickpeas

Once the chickpeas are cooked, drain them and fill the saucepan with cold water. Swish the chickpeas around to loosen the skins, then pour off the water and skins. Repeat this process 3 to 4 times until most of the skins have been removed. Transfer the chickpeas to a colander to drain completely.

4. Process Hummus

Set aside the reserved garlic-lemon mixture. In a food processor, combine the chickpeas, 0.25 teaspoons of ground cumin, and 0.25 cups of water. Process for about 1 minute, then scrape down the sides of the bowl. Add the reserved garlic-lemon mixture, 0.5 cups of stirred tahini, and 2 tablespoons of extra-virgin olive oil. Process again for about 1 minute, then scrape down the sides once more. Continue processing until the hummus is smooth and creamy, adding extra lemon juice and salt to taste.

5. Serve Hummus

Transfer the hummus to a serving bowl. Sprinkle with minced fresh parsley, a pinch of extra ground cumin, and drizzle with extra-virgin olive oil.