1. Soak chickpeas overnight in a quart of water. Drain, then combine in a large stockpot with baking soda and a quart of clean water. 2. Bring to a boil and simmer gently about an hour, until beans are tender. 3. Drain, reserving 1/4 cup of the bean cooking water, and cool. 4. Combine lemon juice and bean cooking water in a bowl and set aside. 5. Combine tahini and olive oil, stir together and set aside. 6. In the workbowl of a food processor, process chickpeas, garlic, salt, cumin and cayenne until almost fully ground, about 15 seconds. You may need to pause occasionally to scrape down the sides of the bowl. 7. With machine running, add lemon-water mixture in a steady stream; scrape down the bowl and process one minute. 8. With machine running, add oil-tahini mixture in a steady stream; process about 15 more seconds until the hummus is smooth and creamy. 9. Transfer to serving bowl and garnish with minced parsley and drizzled olive oil. 10. This will keep in the fridge for about 5 days. Makes about 2 cups. ---------------------------------------------------------------------------
Nutrition
Ingredients
