Hummus

In a medium saucepan, combine the chickpeas and baking soda. Cover with water and bring to a boil over high heat. Cook for 20 minutes or until the chickpeas are mushy. Drain the chickpeas and rinse with cold water so they cool down.

In a food processor, add the chickpeas, tahini, lemon juice, olive oil, garlic, and salt. Blend until pureed, about 1 minute. Scrape down the sides of the bowl with a spatula.

With the machine running, slowly pour in the ice water, 1 tablespoon at a time, until the hummus is creamy and smooth. I usually use 4 tablespoons of ice water.

Taste and adjust seasonings, if necessary. You may need to add more lemon or salt.

Scrape the hummus into a bowl and drizzle with olive oil. Sprinkle with paprika and garnish with a little fresh parsley. Serve with pita bread, pita chips, or cut up veggies.