Creamy and dreamy yet fluffy and light, every single time. The only caveat? You must overnight soak the chickpeas. That’s what makes this recipe so good, and ensures *luxe* texture and the best flav.

PARTS
- 1 cup dried chickpeas
- 1 cup sesame tahini (I use Seed + Mill)
- 1 tsp baking soda
- Juice of 2 lemons
- 2 cloves garlic (more or less, depending on your relationship with it)
Optional: ground cumin, parsley, a small roasted beet, spinach, za’atar etc.

CLUES
1. Place dried chickpeas in a large bowl and cover with cold water. Let sit on your counter (at room temp) overnight. Note: they’re going to absorb the water and double in size, so make sure your bowl is big enough and they’re fully covered in cold water.

2. When you’re ready to make the hummus, drain and rinse soaked chickpeas. Place in a large pot with baking soda, then cover with water. Bring to a boil over high heat and cook (using a ladle to skim excess foam off the top of the water as needed) until chickpeas are soft and the skins are falling off, about 30-35 minutes. Mushy chickpeas = creamy hummus.

3. Once chickpeas are soft, drain and rinse in a fine mesh strainer. Place chickpeas in a blender or food processor with lemon juice, tahini, garlic and 1 teaspoon kosher salt. Blend until a thick paste forms. Add .25 cup ice cold water (and any optional add ins) and continue to blend until desired consistency is reached, adding more water as needed. Taste and season with salt and pepper as desired. Serve with a drizzle of olive oil and a sprinkle of flaky salt.