2 cup dried chickpeas
1 tsp baking soda
6-8 garlic cloves
Juice of 2 lemons
1-2 tsp salt (I used pink Himalayan)
1.3 cups tahini
1 tsp ground cumin
Olive oil for serving
Place chickpeas and 1 tsp. baking soda in a medium bowl and add cold water. Cover and let sit at room temperature overnight. Drain and rinse.
Add soaked chickpeas in a large saucepan and add enough water to cover the chickpeas. Bring to a boil.
Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and completely falling apart, about forty minutes. Drain; set aside.
Meanwhile, process garlic, lemon juice, and 1-2 tsp. salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor. Add tahini and pulse to combine.
With motor running add a few tbs of chickpea water until mixture is very smooth. Add chickpeas and cumin and process. Spoon hummus into a bowl or bowls and garnish with your favorite toppings.