Homemade Hummus

Drain and rinse the chickpeas in a colander.

Transfer the chickpeas to a pan, cover with water, add the baking soda, and bring to a simmer.

Simmer gently until the chickpeas are very tender, about 20 minutes.

Then 20 min of waiting

Drain the chickpeas and rub them under cold water to remove their skins.

In a food processor, combine the tahini, fresh lemon juice, roasted garlic, salt, and cumin, then blend until smooth.

Add the warm chickpeas and ice cubes to the processor, then blend continuously for 4 to 5 minutes until ultra-creamy.

Spread the hummus onto a serving plate or shallow bowl.

Drizzle with olive oil and herb oil.

Garnish with smoked paprika, toasted pine nuts, and fresh herbs before serving.