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1
The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume.
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2
Leave to soak overnight.
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3
The next day, drain the chickpeas.
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4
Place a medium saucepan over high heat and add the drained chickpeas and baking soda.
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5
Cook for about three minutes, stirring constantly.
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6
Add the water and bring to a boil.
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7
Cook, skimming off any foam and any skins that float to the surface.
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8
The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer.
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9
Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
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10
Drain the chickpeas.
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11
You should have roughly 3 2/3 cups now.
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12
Place the chickpeas in a food processor and process until you get a stiff paste.
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13
Then, with the machine sill running, add the tahini paste, lemon juice, garlic, cumin, paprika, sriracha, black pepper, and 1 1/2 teaspoons salt.
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14
I usually add seasonings based on taste rather than measurement.
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15
Feel free to add more or less than I mentioned above.Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
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16
4.
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17
Wait at least 30 minutes before adjusting seasonings again.
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18
The flavor will start blend and change.
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19
I've sometimes made the mistake of adding more spices too soon only to find they overpowered the hummus once the flavors blended.
