Homemade Hummus

Soak dried chickpeas (8 oz) in a large bowl with baking soda (0.5 tsp) and enough cold water to cover by several inches for 8 hours or overnight. Drain and rinse well. Start 480m timer

Add the chickpeas to a saucepan with baking soda (0.5 tsp) and 6 cups water. Boil, then simmer for 30 minutes. Add kosher salt (1 tsp) and cook for another 15 minutes until the chickpeas are very soft. Drain well. Start 45m timer

Transfer the warm chickpeas to a food processor and blend for 2 minutes until a smooth paste forms, scraping down the sides as needed. Start 2m timer

Add tahini (0.75 cup), lemon juice (6 tbsp), garlic (3 clove), ground cumin (1 tsp), kosher salt (1 tsp), and black pepper (0.25 tsp). Blend while streaming in ice water (8 tbsp) until the mixture is light and fluffy.

In a pan over medium heat, fry garlic (5 clove) in extra virgin olive oil (0.33 cup) for 2 minutes until golden. Add lemon peel (4 strips) for 30 seconds. Strain, reserving both the oil and the fried mixture. Sprinkle the mixture with flaky sea salt (1 pinch). Start 3m timer

Plate the hummus, make a well with a spoon, and fill with the reserved oil. Top with the garlic-lemon mixture, flat-leaf parsley (1 handful), and paprika (1 pinch). Serve with warm pita (8 slice).