Zahav's Hummus ‘Tehina’

1. Chickpea Soaking

Soak 1 cup of dried chickpeas in a bowl of water with 1 teaspoon of baking soda, ensuring the water level is at least 2 inches above the chickpeas. Leave to soak overnight at room temperature.

2. Cooking Chickpeas

Drain and rinse soaked chickpeas. In a medium pot, combine chickpeas with 1 teaspoon of baking soda, covering with water by at least 4 inches. Boil over high heat, then simmer on medium-high for 1 to 1.5 hours until extra soft.

3. Tahini Sauce Creation

In a blender, combine lemon juice, grated garlic, and 1/4 teaspoon of kosher salt. Let sit for 10 minutes. Add tahini, 1.5 teaspoons of salt, and ground cumin. Blend while adding ice water gradually until creamy.

4. Blending for Perfection

Add slightly cooled chickpeas to the blender with tahini sauce. Blend for up to 2 minutes, adding a bit more water if needed, until hummus is smooth and fluffy.

5. Serving with Flair

Spread hummus onto a plate, dust with paprika, drizzle with olive oil, and sprinkle with chopped fresh parsley before serving.