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1
Whisk baking soda in to 2 cups cold water
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2
Place chickpeas in a bowl large enough to fit them leaving about 2-3 inches to the top (i do this to prevent spills because I am clumsy)
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3
Pour the baking soda water over the chickpeas, add additional water to just cover
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4
Refrigerate over night
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5
The next day drain & rinse chickpeas, place in a pot with double their volume of cold water + baking soda and simmer over low heat till soft (2-3 hours)
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6
Reserve 1 cup of cooking water
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7
If you want the creamiest hummus ever...let chickpeas cool and gently rub with them with a clean kitchen towel to remove the outer skins...this TAKES FOREVER but it is worth it
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8
Place chickpeas & hazelnuts in the bowl of a food processor (DON'T FORGET TO RESERVE A HANDFUL OF EACH FOR A GARNISH)
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9
Add tahini, garlic, sumac, cumin, lemon juice, thyme & salt
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10
Start running the food processor, when the chickpeas & hazelnuts are fairly smooth add olive oil & bean liquid alternatively while processor is running (just like you would a mayonnaise) ....taste & re-season with salt if needed
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11
The end result should be a very very smooth and creamy hummus with no lumps or chunks
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12
Garnish with whole chickpeas and lightly chopped hazelnuts, a healthy drizzle of olive oil, a sprinkling of chopped herbs & dusting of sumac.
