Step 1 Reserve 7 or 8 beans to use as garnish.Step 2 Place rinsed, drained beans in a small saucepan and cover with water and 1/2 tsp baking soda.Step 3 Bring to a boil and cook for 6-8 minutes.Step 4 Drain the beans, reserving 1 cup of the hot cooking water.Step 5 With the food processor running, drop the whole garlic cloves in so they get chopped fine.Step 6 Remove the processor lid and add the drained beans, and process for 1.5 minutes.Step 7 Then add the tahini, olive oil, cumin, lemon juice, and salt. Process until completely combined.Step 8 Stream the hot cooking water in through the lid of the food processor until you reach your desired creamy consistency, about 3/4 c.Step 9 Spoon the hummus out into a shallow bowl, and with the back of a spoon, make a groove for a generous drizzle of fruity olive oil, sweet paprika, za’atar, fresh chopped parsley, and the reserved beans. You can even top with sauteed mushrooms or roasted veggies for a light, vegan lunch/dinner.Step 10 Serve immediately with warm pita bread or fresh cut veggies. Enjoy! *Store in an airtight container in the fridge for up to 4 days.