Hummus

Directions

• Add the dried chickpeas to a large bowl and cover with water by several inches. Let soak overnight at room temperature.
• Drain the chickpeas, then transfer them to a large pot and cover again with fresh water. Stir in the baking soda and bring to a simmer on the stove. Skim off any foam that rises to the surface.
• Cover and continue simmering for 1 hour.
• Preheat the oven to 400°F
• Once the chickpeas are done, drain them and spread them out on a tray to cool at room temperature for at least 1 hour.
• While the chickpeas cool, slice about 1/4 inch off the top of the garlic bulb to expose the cloves. Drizzle with oil and sprinkle with salt, then wrap completely in foil. Roast for 50-60 minutes, until soft and caramelized.
• Add the cooled chickpeas to a food processor and blend until mostly smooth. Add the roasted garlic, tahini, lemon juice, salt, and ice-cold water. Continue blending until smooth and creamy. Taste and adjust seasoning as needed.
• Transfer to a serving bowl and finish with a drizzle of olive oil and a sprinkle of paprika.