Hummus

3/4 cup of dried chickpeas, soaked (OR 1 can, 15 oz)

1/4 cup (60 ml) fresh lemon juice (1 large lemon)

1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water

Dash ground paprika for serving

Put chickpeas in a large bowl with 1 t of baking soda and cover with plenty of water (the will double). Soak overnight at rt.

Drain and rise with cold water.

Put in large pot with remaining 1 t baking soda. Add cold water and over by at least 4 inches. Bring to a boil over high heat. Lower to medium, cover and simmer for 1 hr. Drain

Meanwhile, process garlic, lemon juice, and 1/2 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow. 
Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and creamy. Taste and adjust the seasoning with salt, lemon juice, and cumin if you like.