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1
In a bowl, cover chickpeas by at least 2 inches of cold water.
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2
Add 1 teaspoon baking soda and let soak at room temperature overnight.
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3
Drain and rinse.
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4
In a medium pot, cover soaked chickpeas by at least 4 inches of water.
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5
Add the remaining teaspoon baking soda and bring to a boil over high heat.
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6
Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours.
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7
(Overcooked chickpeas are the secret to creamy hummus, so dont worry if they start to break down a little.)
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8
Drain.
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9
While chickpeas are cooking, make the tahini sauce.
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10
In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt.
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11
Let mixture sit 10 minutes.
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12
Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms.
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13
Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth.
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14
Youre looking for a perfectly smooth, creamy sauce.
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15
Add the warm, drained chickpeas to blender with tahini mixture.
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16
Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally.
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17
This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move.
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18
Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
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19
To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
