Homemade Hummus

Rinse the chickpeas, cover them with plenty of water, and let them soak overnight.

Drain the water, add fresh water and baking soda, then simmer the chickpeas for 1.5–2 hours until extremely tender.

To make the tahini, grind toasted sesame seeds in a food processor. Add salt and olive oil, then blend until smooth and creamy.

Let the cooked chickpeas cool slightly and transfer them to the bowl of a food processor.

Add the tahini, olive oil, lemon juice, salt, and ice cubes. Process for a few minutes until silky, light, and airy. Add a splash of cold water if needed.

Taste the hummus and adjust the salt or lemon juice if necessary.