The Smoothest and Creamiest Hummus Ever

Put the chickpeas and 2 tablespoons of baking soda in a large bowl and fill with enough cold water to cover the beans by at least 3 inches; let soak overnight.

After that time, drain and rinse the chickpeas, them soak them again in clean tap water for a couple more hours.

Drain and rinse the chickpeas once again and put them in a large pot. Cover with water and add ½ tsp baking soda but NO salt. Cook until the beans are very tender and practically fall apart, about 30-45 minutes. Skim the surface regularly during cooking to remove foam and loose peels floating.

When cooked, drain the chickpeas and let them cool completely then transfer them to a high speed blender or food processor, along with the tahini, lemon juice, apple cider vinegar, garlic, salt, ground cumin and 1/2 cup of water and process into thick puree; Use the tamper if necessary to push the ingredients into the blades and stop the motor to scrape the sides, as needed.

Add more water, a little bit at a time, until you get the desired texture. Make it a little bit thinner than the actual desired texture, as hummus tends to firm up after a little while (especially if you don't eat it right away and refrigerate it).

Serve with fresh crudités, tortillas, pita bread, or use in your favorite sandwich or recipe. Or, just plain grab a spoon and dig in!