1. Place chickpeas in strainer; remove any small stones; rinse well
2. Move chickpeas to a large bowl and add 8 cups water; stir in baking soda and set aside to soak at room temperature for at least 12 hours but no more than 24.
3. Drain chickpeas and rinse well. Move to a large pot and add 10 cups of water; bring to a boil and cook for 5 minutes, then reduce heat to low and simmer until chickpeas are very soft, skim off foam from surface, about 45 minutes.
4. Save 1 cup of cooking water. Drain chickpeas and rinse in cold water. Move to a food processor and puree until smooth. While the machine is running, add tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 tsp salt, and the saved cooking water; puree until smooth and creamy, about 5 minutes.
5. Put hummus in a bowl and drizzle with olive oil; sprinkle with paprika. Serve with pita bread or veggie sticks. To store, cover and refrigerate 3 to 4 days.
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