This is the absolute best hummus! It’s not grainy at all and no garlic, so you can eat as much as you want without offending anyone. Feel free to add any flavors or mix-ins. Cilantro and jalapeno are great, as are spinach and artichokes. I like to sprinkle a little smoked paprika and cumin on top, but everything bagel seasoning is delicious too.
1/2 cup of dry chickpeas
1/2 teaspoon baking soda
1/3 cup of tahini
Juice of half a lemon
Soak your chickpeas in water overnight.
Discard the soaking water, cover the chickpeas with 3-4 inches of fresh water, add the baking soda and a little bit of salt, and bring to a boil. Reduce to a simmer and cook for 45 minutes, covered, or until soft.
Once cooked, drain the chickpeas and reserve the cooking liquid.
Place the chickpeas and 1/2 a teaspoon of salt in a blender or food processor and process until smooth. Add the tahini and continue to process until everything is incorporated. Scrape the sides as needed.
Add the lemon juice and reserved cooking liquid, a few tablespoons at a time, until the desired consistency is reached. Add more salt and any additional seasonings or add-ins.
Enjoy at room temperature or chill covered.