Rinse chickpeas in cold water, removing any discolored pieces. Place chickpeas in a large bowl, cover with water and stir in 1 teaspoon baking soda. Leave on kitchen counter and allow to soak for 8 hrs. or overnight.
After chickpeas have soaked, pour off water and transfer to a 5 qt. pot or larger.
Cover chickpeas in water (at least 3 - 4 inches above chickpeas), add 1 teaspoon baking soda, and bring to a boil.
Once boiling, reduce heat to a lightly rolling simmer for one hour.
Meanwhile, place whole (unpeeled) garlic cloves, lemon juice, and salt into a blender.
Blend until garlic is thoroughly pulverized. Turn off blender and allow to sit for at least 10 minutes.
Using a fine mesh strainer, pour lemon/garlic liquid through strainer into a measuring cup or small bowl, then pour strained liquid back into blender container.
Add tahini and cumin and blend until creamy smooth.
When chickpeas are done boiling, (they should be very soft), transfer them to a colanderor large strainer to drain.
Pour drained chickpeas into blender with tahini mixture. Blend until smooth, adding ice cubes as needed to create the consistency of thick, heavy cream.
Transfer finished hummus to a glass bowl or storage container. Cool on kitchen counter.
Hummus is best served at room temperature, but can be stored in a refrigerator for 2-3 days.Enjoy!🥕
🥕Preparing this recipe is faster than it appears. The most time-consuming part of the preparation is soaking the chickpeas over night - easy peasy!🥕If you haven't boiled chickpeas before, they can have a rather strong pungent aroma while cooking. It will dissipate quickly, even faster if you have an exhaust fan over your stove or open a window or door. 🥕You might find you will want to adjust the the thickness or flavor of your hummus, which is easy to do. Make it creamier, simply by adding a little olive oil or if you prefer, additional tahini. You can make it zestier by adding additional lemon juice or salt. 🥕This recipe was revised 2/20/21. The quantity of tahini was reduced from 1 C to ¾ C. If you prefer more, feel free to add more.