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1
Place the chickpeas in a large bowl and cover with lots of water. The chickpeas will double their size so make sure there is enough water! Leave on the countertop to soak overnight (or for at least 8 hours).
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2
Drain the chickpeas and place them into a large pot. Cover with enough water to come about 3 inches above the chickpeas.
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3
Add the baking soda and bring to a boil over high heat.
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4
Once the water boils, turn the heat down to medium-low and skim away any foam that has accumulated on the surface.
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5
Simmer uncovered, stirring once in awhile, for 30 to 40 minutes, until the chickpeas are soft. You should be able to mash a chickpea between your fingers easily.
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6
Turn the heat off and allow to come to room temperature.
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7
Drain the chickpeas, reserving at least 1/2 cup of cooking liquid.
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8
Place the chickpeas in a food processor and blend until a thick paste forms. If you need to loosen the paste up, add a touch of the cooking liquid. Don't add too much or else you will have runny hummus.
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9
Add the tahini, lemon juice, and salt and process on high until the hummus is light in color and fluffy. Taste for seasoning and adjust as needed.
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10
Heat a grill or grill pan over medium-high heat.
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11
Toss the asparagus with a bit of olive oil and a few pinches of salt until coated.
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12
Grill the asparagus, 3 to 4 minutes per side, until nicely charred and cooked through.
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13
Cut the asparagus into 1-inch pieces on the bias.
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14
Toss the pieces of asparagus with the Aleppo pepper, lemon zest, and some finishing salt.
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15
In a separate bowl, toss together the julienned radishes with the cilantro, lemon juice, 1/2 teaspoon of olive oil, pinch of salt, and the sumac.
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16
Plate the hummus on each serving dish making a nice well in the middle.
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17
Place a serving of the asparagus and sumac-radish salad into each well.
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18
Drizzle the hummus with a good amount of olive oil and garnish with more sumac and black sesame seeds. Enjoy with a pita.
