Basic Hummus Dip

• 1 pound 2 ounces small dry chickpeas
• 1 tablespoon and 1/2 teaspoon baking soda
• 1 cup raw tahini
• 1 tablespoon freshly squeezed lemon juice
• 2 cloves garlic, crushed
• Salt to taste

1. Soak the chickpeas overnight in a large bowl of cold water with one tablespoon of baking soda.
2. Drain and rinse the chickpeas and put them in a large pan.
3. Add water until it reaches an inch above the chickpeas.
4. Add the remaining 1/2 teaspoon of baking soda and bring to a boil.
5. Cook covered over low heat for 2 to 3 hours, until the chickpeas are very soft.
6. Cool slightly, drain and save some of the cooking liquid.
7. Put the chickpeas in a food processor, add 2/3 cup of the tahini and process until almost smooth.
8. If the paste is too thick, add a few tablespoons of the cooking liquid.
9. Season with lemon, garlic and salt; taste and adjust the seasoning.
10. For a richer creamier version, add the remaining tahini and process until the hummus is completely smooth and fluffy.

chickpeas, baking soda, tahini, freshly squeezed lemon juice, garlic, salt

Taken from cooking.nytimes.com/recipes/1015504 (may not work)