makes 2 cups

Hummus, ubiquitous hummus, can be found just about everywhere but it isn’t always good. Try your hand at making it from scratch.

½ cup dried chickpeas, picked through and rinsed
2 qts. water
⅛ tsp. baking soda
6 Tbsp. tahini
2 Tbsp. olive oil
1 small garlic clove, minced
1 tsp. table salt
¼ tsp. ground cumin
Pinch of cayenne
3 Tbsp. juice from 1–2 lemons
1 Tbsp. minced fresh cilantro or parsley leaves

Soak chickpeas overnight in a large bowl of water. Drain the beans and place in a pot with baking soda and 1 quart water. Bring to a boil over high heat; reduce heat to low and simmer gently until beans are tender, about 1 hour. Drain and cool. Whisk tahini and 2 tablespoons oil in a small bowl. Add chickpeas, oil-tahini mixture, and all remaining ingredients in the food processor. Start the processer and continue to process until hummus is smooth and creamy, adding up to 1/4 cup of water to reach your desired consistency. Transfer hummus to serving bowl. Garnish with your favorite spice, olive oil, and herbs. Best served warm.