Step 1

Drain the chickpeas and rinse them well. Add the chickpeas and baking soda to a medium pot and cover with water. Bring to a boil and continue to boil for 20 minutes until the chickpeas are super tender and some chickpea skins are floating in the water.

Step 2

Drain and rinse well with cold water to cool down the chickpeas. The chickpeas will be falling apart and many of the skins will have come off.

Step 3

Add the cooled chickpeas along with any chickpea skins to a blender. Add the tahini, lemon juice, ice cubes, garlic, salt, and cumin. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy. If needed, you can add 1 tablespoon of water at a time until you reach your desired consistency.

Step 4

Pour into a bowl or serving dish and enjoy plain or garnish with any optional toppings and serve with your favorite dipper. Store in an air-tight container in the fridge for up to 7 days. The hummus will get even more flavorful overnight in the fridge.