1. Soak the Chickpeas (Overnight)

Place chickpeas in a large bowl and cover with plenty of water.

Add ½ teaspoon baking soda.

Soak overnight (8-12 hours).

Drain and rinse well.

2. Cook the Chickpeas

Place soaked chickpeas in a pot with fresh water.

Add remaining ½ teaspoon baking soda.

Bring to a boil, then simmer 60–75 minutes, until very soft (they should easily squish between your fingers).

Skim foam if needed.

Drain and rinse thoroughly.

(Optional for ultra-smooth hummus: gently rub off loose skins under running water.)

3. Blend Tahini & Lemon First

In a food processor, blend tahini and lemon juice for 1 minute until thick and creamy.

Add garlic, cumin (if using), and salt. Blend again.

4. Add Chickpeas

Add cooked chickpeas and blend until thick and smooth.

5. Adjust Texture

With the processor running, slowly add ice-cold water, 1 tablespoon at a time, until hummus becomes light, fluffy, and creamy.

6. Taste & Finish

Adjust salt or lemon if needed.

Spoon into a bowl, swirl the top, drizzle with olive oil, and add toppings if desired.