Hummus 2 cups dry chick peas 2 tsp sea salt or pink himalayan salt 1 tsp baking soda juice of half of a lemon 3 tbsp tahini 2-3 garlic cloves ½ cup water (or more if needed) ⅓ cup olive oil 1 tbsp ground cumin Place the dry chick peas in a large pan and fill with water to soak overnight. Drain the chick peas and rinse well. Place them back in the pan and fill with new water. Bring the chick peas to a boil, then reduce to a simmer for an hour. They should soften so they can easily be smushed with your fingers. Drain the chick peas and let them cool until they come to room temperature. Using a food processor, pulse the chick peas, lemon, garlic cloves and tahini. While the food processor is running, slowly pour in the water. Check the texture and thickness of the hummus. If needed, add more water to desired consistency. When serving, scoop into a bowl and drizzle olive oil and sprinkle cumin on top of the hummus.
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