Homemade Hummus

• 1 cup dried chickpeas
• 1 tablespoon baking soda
• 1/2 cup tahini well stirred
• 1/4 cup EVOO plus more for drizzling
• 1 clove garlic
• 2 lemons
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon paprika plus more for spinkling
• kosher salt
• pita bread

1. Put the chickpeas in a strainer and pick through to remove any small stones; rinse well.
2. Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda. Set aside to soak at room temperature, at least 12 hours and up to 1 day.
3. Drain the chickpeas and rinse well. Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes.
4. Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water. Transfer to a food processor and puree until smooth. With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes.
5. Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread and/or vegetables. To store, cover and refrigerate 3 to 4 days.

chickpeas, baking soda, tahini well, clove garlic, lemons, ground cumin, red pepper, paprika, kosher salt, pita bread

Taken from www.yummly.com/recipe/Homemade-Hummus-1164487 (may not work)