Ultimate Hummus

Cover the beans with 1 quart of water and soak overnight. (Not included in prep time.)

The next day, drain the beans. In a saucepan, bring the beans, baking soda and a fresh quart of water to a boil. Reduce to a gentle simmer and cook, stirring occasionally, until the beans are tender, 1.5-2 hours. Reserving 1/4 cup of the bean cooking water, drain the beans and let cool.

Combine the lemon juice and reserved cooking water in a small bowl or measuring cup. Whisk together the tahini and 2 T of oil in a second bowl or measuring cup. Set aside 2 T of chickpeas for garnish.

Process the remaining chickpeas, garlic, salt, cumin and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down the bowl with a rubber spatula. With the machine running, add the lemon juice/water mixture in a steady stream through the feed tube. Scrape down the bowl and continue to process for another minute. With the machine running, add the oil/tahini mixture in a steady stream through the feed tube; continue to process until the hummus is smooth and creamy, about 15 seconds, scraping down the bowl as needed.

Transfer the hummus to a serving bowl, sprinkle the reserved chickpeas and cilantro/parsley over the surface, cover with plastic wrap, and chill until flavors meld, about 30 minutes. Drizzle with olive oil; serve cold or at room temperature.