Hummus

Directions

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   1.
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   Drain the soaked chickpeas.
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   Place soaked chickpeas in a saucepan and cover with cold water.
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   Add baking soda (about a teaspoon for every 4 cups of water) and bring to boil.
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   Then reduce heat and simmer on low heat until chickpeas are soft, about an hour.
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   Substitute canned if you do not want to cook chickpeas.
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   2.
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   Drain the chickpeas and blend in a food processor dropping in the ice cubes one at time.
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   3.
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    Add the remaining ingredients and blend until smooth.
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    4.
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    Spread the hummus into a bowl or plate, drizzle a generous amount of olive oil over the top and sprinkle with paprika or more ground cumin.
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    Notes : 1.
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    Use less tahini if you prefer a less nutty flavor.
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    2.
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    Adjust the other ingredients per your taste preference.
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    A good hummus yields from blending, stopping, stirring, tasting, adding more of this or that per your taste.
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    3.
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    The ice cubes yield a wonderfully smooth texture, almost like white hummus.
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    4.
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    Please dont eat your hummus cold.
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    Bring it to room temperature before serving.
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    Thats how the inventors of hummus eat the dip.
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    5.
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    I prefer to make hummus with freshly cooked chickpeas rather than canned garbanzo beans.