Directions

1. Rinse soaked chickpeas thoroughly and place them in a large pot.
2. Add enough water to cover by at least 1 inch and a pinch of baking soda if using.
3. Bring to a boil, then reduce to a simmer and cook until very soft, about 1½ to 2 hours.
4. Drain, reserving about 1 cup of the cooking water. Set aside a few whole chickpeas for garnish.
5. Add cooked chickpeas to a blender or food processor.
6. Gradually blend in ½ cup olive oil, adding a little reserved cooking water if needed for a smooth texture.
7. Add tahini, lemon juice, garlic, cumin, and salt.
8. Continue blending until the hummus is creamy and thick but not pasty. Add more lemon juice or warm water to reach your preferred consistency.
9. Spoon the hummus into a wide, shallow serving dish.
10. Smooth the surface with the back of a spoon and create a small swirl or well in the center.
11. Drizzle generously with extra-virgin olive oil and top with reserved chickpeas or a sprinkle of paprika.
12. Serve warm with pita bread, sliced vegetables, or as part of a mezze platter.