b/c good store bought hummus is v expensive.. 🤲 recipe below // INGREDIENTS // 14 oz. dried chickpeas (~ 2 ¾ cups) 1 tsp baking soda (divided) Bay leaves 1 head of garlic cloves 2/3 c lemon juice (~4 large lemons) 10 oz. Tahini ( ~heaping ½ cup) 1 tbsp kosher salt + more to taste TOPPING SUGGESTIONS– Extra virgin olive oil Smoked paprika Chopped cilantro Mint Walnuts, toasted & crushed Fresh lemon squeeze // INSTRUCTIONS // • Rinse and drain chickpeas, then add to a large pot, along with ½ tsp of baking soda. → Overnight soak: add 6-7 cups of water. Let stand overnight or for at least 6 hours. Drain water and rinse. → Quick soak: add 6-7 cups of water, bring to a rapid boil for two minutes. Remove from heat, cover, and let stand for 1 hour. Drain water and rinse chickpeas. • Back into the pot, add the soaked chickpeas, 6 cups of fresh water, ½ teaspoon baking soda, and bay leaves. Simmer gently, party covered, for 2 hours, or until the chickpeas are soft and starting to fall apart. Skim off any bubbly residue that rises to the surface. • Meanwhile, begin making your tahini sauce. To a blender, add lemon juice and cloves from a whole head of garlic. Blend, scrape down the sides, and let the garlic-lemon mixture stand for 5 minutes. Add tahini, then blend on low to combine.* • When the chickpeas are done, add to blender**, along with some chickpea liquid to blend, and salt. Add more liquid until desired consistency, and optionally more salt to taste. Notes: → *This is also how to make tahini sauce for drizzling over veg, meat, salads, etc. At this point, you would justt whisk in water until it reaches your desired consistency, and season to taste. → **MAKE SURE to use an open top blender for the hot air to escape, so it doesn’t explode. You can cover with a towel to prevent it from splattering. → **If your blender is not large enough, blend the chickpeas in parts with the same ratio of tahini.