Instructions

1. Soak 500gr of chickpeas 12h. Drain and rinse. Transfer to a cooking pot. Add water, enough to have about 2 inches of water above the chickpea line. Add baking soda: this softens the legume hulls and allows the cooking liquid to be absorbed more quickly. Bring to a boil, uncovered.  Cook for about 45 minutes, until the chickpeas are soft. Skim off the foam when necessary.  Turn off the heat, add 1 tbsp sea salt. Let cool for about an hour uncovered.

2. Separate the chickpeas from the water and keep the cooking water. Set aside about ½ cup of cooked chickpeas and using a measuring cup, transfer the rest of the warm chickpeas in a food processor - there will be some water left in the pot.  Add ½ cup of the cooking water, ½ cup of tap water, lemon juice and tahini and blend for a few minutes until the mixture is smooth.  Add sea salt to taste.  Put few spoonfuls of warm hummus on a small plate, flatten with the back of the spoon so that the plate is covered, top with some cooked chickpeas that were kept aside and drizzle with olive oil.

3. Serve with pita bread, olives, pickles, vegetables and a fresh salad of diced tomatoes and cucumbers seasoned with olive oil, lemon juice, salt and pepper.