Hummus With Hazelnuts

Directions

1. 1
   Whisk baking soda in to 2 cups cold water
2. 2
   Place chickpeas in a bowl large enough to fit them leaving about 2-3 inches to the top (i do this to prevent spills because I am clumsy)
3. 3
   Pour the baking soda water over the chickpeas, add additional water to just cover
4. 4
   Refrigerate over night
5. 5
   The next day drain & rinse chickpeas, place in a pot with double their volume of cold water + baking soda and simmer over low heat till soft (2-3 hours)
6. 6
   Reserve 1 cup of cooking water
7. 7
   If you want the creamiest hummus ever...let chickpeas cool and gently rub with them with a clean kitchen towel to remove the outer skins...this TAKES FOREVER but it is worth it
8. 8
   Place chickpeas & hazelnuts in the bowl of a food processor (DON'T FORGET TO RESERVE A HANDFUL OF EACH FOR A GARNISH)
9. 9
   Add tahini, garlic, sumac, cumin, lemon juice, thyme & salt
10. 10
    Start running the food processor, when the chickpeas & hazelnuts are fairly smooth add olive oil & bean liquid alternatively while processor is running (just like you would a mayonnaise) ....taste & re-season with salt if needed
11. 11
    The end result should be a very very smooth and creamy hummus with no lumps or chunks
12. 12
    Garnish with whole chickpeas and lightly chopped hazelnuts, a healthy drizzle of olive oil, a sprinkling of chopped herbs & dusting of sumac.