Directions:

In a large bowl of water, add ½ tsp of baking soda, soak the dried chickpeas overnight or at least 8 hours. Make sure to cover the chickpeas with plenty of water.

Drain and rinse the chickpeas. Transfer them to a large pot and pour over plenty of water (about 2 inches above the chickpeas). Add ½ tsp of baking soda over the water. Bring to boil over a medium heat, then reduce the heat to a simmer. Skim off any foam that rises to the surface during cooking. Cook for about 1-1/2 hour or until the chickpeas are falling apart and the skin comes off.

Once the chickpeas are cooked to very tender, drain the water, rinse and allow the chickpeas to cool for a few minutes. Remove the skin as much as you can.

To make the Hummus, place the chickpeas into a food processor, add Tahini, lemon juice, garlic, and heavy pinch of salt. Process the mixture until smooth, scraping down the sides of the bowl as needed. If the Hummus is too thick, add 3 to 4 ice cubes at a time until you reach desired consistency. Taste the Hummus, adjust salt and lemon juice as needed.

Swirl the Hummus in a shallow serving bowl, drizzle with extra virgin olive oil and top with remaining chickpeas, chopped fresh parsley and a sprinkle of paprika and cumin if desired. Serve with pita bread or fresh vegetables.