24 h 0 min

Step 1

In a bowl, spread 3-4 spoons of salt. Then add the raw chickpeas and cover with a lot of water. Let the chickpeas soak over night.

Step 2

The following day, drain the water and pour the chickpeas into a big pot. Add the onion (cut in half), garlic, and a peeled carrot. Cover with a lot of water.

Step 3

Bring to a boil, then lower the heat to medium and cook the chickpeas for another hour. They will be half way soft at this point.

Step 4

While cooking the chickpeas, you will see a white foam on top of the water. Remove with a shallow wide spoon.

Step 5

Drain the chickpeas (keep the cooking water). Wash them for a minute with cold water and then massage it to remove the peels.

Step 6

Add the chickpeas back to the the cooking water in the pot. Bring to a simmer and add baking soda.

Step 7

The shells of the chickpeas will float to the top of the pot. Remove periodically.

Step 8

Continue to cook until completely soft.

Step 9

Let the pot cool down and place it in the fridge for few hours/overnight.

Step 10

Using a food processor - blend chickpeas with some of the water they have been cooked in until smooth. Keep some of the chickpeas aside put on your plate.

Step 11

Add lemon, cumin, and salt. Then add raw tahini until you get the desired texture.

Step 12

Spread few spoons of hummus over a plate, add cooked chickpeas, sumac, chopped parsley, schug, and a lot of olive oil.

Step 13

Eat with a pita!

Step 14

YASSS!