Creamy Hummus Recipe

Soak and Cook Chickpeas
2 Soak the dried chickpeas overnight in water. Stir in 1/4 teaspoon baking soda and make sure to soak with enough water, such that it is 3 to 4 inches above the chickpeas.
3 Drain and rinse the chickpeas well. Transfer to a medium-large cooking pot and add water covering 2 to 3 inches above the chickpeas (about 2 quarts water). Add 1/4 teaspoon baking soda.
4 Bring it to a boil and let it simmer until quite mushy and falling apart. Skim off any foam while cooking the chickpeas.
Process Garlic-Lemon Juice and Chickpeas
7 Meanwhile, process the peeled garlic cloves with fresh lemon juice as fine as possible. Pass it through a fine mesh sieve to separate any coarse solids and chill the garlic lemon mixture.
8 Drain the well done chickpeas when still hot, skimming off any skins if you prefer. Transfer the hot chickpeas to the same food processor and add few tablespoons hot water and process it for [timer minutes=2]2 to 3 minutes[/timer] until ultra smooth. You can add the ground cumin in this step, if you wish to use it. Tip: Be careful not to use more water than necessary.
Whip the Tahini and Processed Chickpeas
11 Take 1 cup tahini, chilled garlic lemon mixture and salt in the stand mixer. Using the whisk attachment, combine the ingredients at low speed. Then add 1/3 cup ice cold water and whisk the mixture, increasing the speed gradually until it produces stiff peaks and becomes increasingly pale.
12 Add the finely processed chickpeas in batches and whisk it into the tahini mixture. Whip the hummus, gradually increasing the speed until it is ultra creamy and fluffy. Adjust the salt to your taste.
Garnish and Serve
15 Transfer the ultra creamy homemade hummus to a serving bowl. Garnish with a drizzle of extra virgin olive oil, pine nuts, parsley and paprika or sumac.
16 Serve it at room temperature with pita chips, flat bread or as a side. Store the leftovers in the refrigerator and thaw before serving again.