Hummus

Place soaked and drained chickpeas in a large pot. Fill pot with 2 inches of cold water. Add salt and baking soda. Bring to a boil over high heat. Reduce heat to a simmer and cook until chickpeas are soft, about 45–50 minutes.

Drain the chickpeas, reserving 2 tablespoons of the cooking liquid.

Transfer cooked chickpeas to a food processor. Add reserved cooking liquid, tahini, lemon juice, olive oil, garlic, salt and pepper. Puree until smooth.

Transfer to a bowl and garnish with olive oil and a sprinkle of paprika.