3 cups dried chickpeas
2 ½ teaspoons baking soda
2 large garlic cloves, finely chopped
1/3 cup tahini (I prefer the White Dove brand)
3 ½ tablespoons fresh lemon juice
5 tablespoons olive oil
1 ½ teaspoons kosher salt
½ teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
¼ teaspoon sweet paprika, for garnish

Put the chickpeas and 1 ½ teaspoons of the baking soda in a bowl. Add cold water to cover and leave to soak overnight.

Drain the chickpeas and transfer them to a large pot of water. Add the remaining 1 teaspoon baking soda and bring to a boil. Boil until the chickpeas are tender, 45 to 50 minutes. Skim off any floating shells.

Drain, reserve 1 cup of the cooking liquid, and let the chickpeas cool completely.

Combine the chickpeas, garlic, reserved liquid (see Note), tahini, lemon juice, 4-6 tablespoons of the olive oil, salt cumin, and pepper in a food processor and puree until smooth and creamy.

When ready to serve, put the hummus on a plate or in a shallow bowl, and garnish with the remaining 2 tablespoons of olive oil and paprika.

The hummus can be stored in an airtight container for up to 3 days.

NOTE: If you forget to reserve the cooking liquid, you can substitute 1 cup ice-cold water. But using the cooking liquid will give the hummus a richer, bolder flavor.

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