Creamy Tahini Hummus

• 1 pound dried chickpeas
• 2 teaspoons baking soda, divided
• 1/2 cup tahini
• 1/4 cup fresh lemon juice (from 2 lemons)
• 4 garlic cloves
• 1 1/2 tablespoons kosher salt
• 1 1/2 teaspoons ground cumin
• 3 tablespoons extra-virgin olive oil
• Ground sumac and chopped fresh flat-leaf parsley, for garnish
• Warm pita bread, for serving

1. Place chickpeas and 1 teaspoon of the baking soda in a large saucepan. Add water to cover chickpeas by 3 inches. Cover and let stand at room temperature 8 hours or overnight.
2. Drain and rinse chickpeas thoroughly under cold running water. Return chickpeas to saucepan, and add water to cover by 2 inches. Add garlic and remaining 1 teaspoon baking soda. Bring to a boil over high. Reduce heat to medium-low; cover and simmer, occasionally skimming and discarding skins that float to the surface, until chickpeas are very soft, about 1 hour and 30 minutes. Drain.
3. Process hot chickpeas, tahini, lemon juice, garlic, salt, and cumin in a food processor until very smooth and aerated, about 4 minutes. With food processor running, drizzle in oil through food chute until combined. Transfer hummus to a medium bowl; press plastic wrap directly on surface. Cool slightly, about 30 minutes.
4. Spread hummus in a shallow bowl, and, if desired, sprinkle with sumac and parsley. Serve with pita bread. Store leftover hummus in an airtight container in refrigerator up to 2 weeks.

chickpeas, baking soda, tahini, lemon juice, garlic, kosher salt, ground cumin, extravirgin olive oil, ground sumac, pita bread

Taken from www.myrecipes.com/recipe/creamy-tahini-hummus (may not work)