Spicy Hummus

Directions

1. 1
   Soak chickpeas overnight in 10 cups of cold water.
2. 2
   Drain the peas, rinse, and transfer to a large pot.
3. 3
   Add the other 10 cups of water, baking powder and bring to a boil.
4. 4
   Reduce to low and cook uncovered for 2 hours or until peas are soft enough to crush in your hand.
5. 5
   Remove from heat and let stand for 40 minutes.
6. 6
   Strain, reserving liquid for later.
7. 7
   Place peas to a food processor adding the tahini, olive oil, chili sauce, red pepper flakes, lemon juice, 1/2 teaspoon salt, and 1/2 cup of the cooking liquid.
8. 8
   Puree into a smooth paste.
9. 9
   If the paste is to thick add a little more cooking liquid.
10. 10
    Add salt to taste.
11. 11
    Refrigerate for 3 hours or until chilled.
12. 12
    Drizzle some chili oil over top and serve cold.