Hummus

Place the chickpeas in a large saucepan, and add enough water to cover them by 1 inch. Gently rub the chickpeas together to loosen their skins, then pour off the water and any skins that are floating. Repeat this two to three times until no skins float to the surface. Drain the chickpeas, and return them to the pan. Add baking soda and enough water to cover the beans by 1 inch. Bring everything to a boil, then reduce the heat. Simmer, uncovered, until the chickpeas are tender and starting to fall apart, 20 to 25 minutes.

As the chickpeas cook, process the lemon juice, garlic and salt in a blender until near-paste consistency. Let the mixture stand for 10 minutes. Strain and discard the solids. Return the lemon juice mixture to the blender, then add the cumin. In a small bowl, stir together the tahini and olive oil, and set aside. Drain the chickpeas, and add them to the blender. Add the cold water to the blender, and process mixture until completely smooth. With the blender running, slowly add the tahini mixture, stopping to scrape down the sides as needed. Finally, add more salt and cumin to taste. Editor's Tip: If you want to make your hummus a thinner consistency, blend in some aquafaba (the leftover liquid from the can of chickpeas) or more ice-cold water until you reach your desired consistency.

Transfer the hummus to a serving bowl. Cover the hummus, and refrigerate for at least 30 minutes. If desired, top hummus with olive oil, sumac, za’atar and roasted chickpeas. Serve.