Radio Social's Hummus

Ingredients
1 c. dried chickpeas
2 tsp. baking soda
2 c. tahini - use Soom!
1 c. lemon juice
2 heads of garlic, chopped with the skins on
2 1/2 tsp. salt
1 tsp. cumin
1 1/2 c. ice water, a few tablespoons at a time

Instructions
Put chickpeas in a container with baking soda and cover with water. Soak for 24 hours.

While your chickpeas are soaking, make your "mother sauce" base. Start by making garlic-infused lemon juice by combining lemon juice with garlic cloves (with the skins on) and let sit for 10 minutes. Then, strain out the garlic. Use a food processor to blend the tahini paste, salt, and cumin with ice water, a few tablespoons at a time. You will be left with your tahini mother sauce, a puree that resembles a light hummus.

After the chickpeas have soaked for 24 hours, simmer them over gentle heat for 90 minutes to two hours, stirring often. You can leave the pot on the stove and "let them go until they're gone." The chickpeas will double in volume in the cooking process, so be sure to use more water than you think you need. You should be able to mash the peas between your fingers without resistance.

Strain the peas until most of the moisture is removed. Set aside some of the water. Puree 1.5 cups of tahini mother sauce and the chickpeas together. Add both elements to the food processor and puree. A good rule of thumb: when you think you're done pureeing, keep going for 3 to 5 more minutes. This incorporates air into the puree and further breaks down the chickpeas.

Plate your hummus into a dish and top with a garnish of your choice! Serve immediately for best results, with dipping breads or veggies. The hummus will keep in the fridge for several days.