Hummus

1. Drain the soaked chickpeas. Place soaked chickpeas in a saucepan and cover with cold water. Add baking soda (about a teaspoon for every 4 cups of water) and bring to boil. Then reduce heat and simmer on low heat until chickpeas are soft, about an hour. Substitute canned if you do not want to cook chickpeas.
2. Drain the chickpeas and blend in a food processor dropping in the ice cubes one at time.
3. Add the remaining ingredients and blend until smooth.
4. 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.

Notes :
1. Use less tahini if you prefer a less nutty flavor.
2. Adjust the other ingredients per your taste preference. A good hummus yields from blending, stopping, stirring, tasting, adding more of this or that per your taste.
3. The ice cubes yield a wonderfully smooth texture, almost like white hummus.
4. Please don’t eat your hummus cold. Bring it to room temperature before serving. That’s how the inventors of hummus eat the dip.
5. I prefer to make hummus with freshly cooked chickpeas rather than canned garbanzo beans.