hummus

• 1 bag (about 3 cups) dry chickpeas

• 2 t baking soda

• 2 C tahini paste

• 8 T fresh juice (lemon or lime)

• 6-8 garlic cloves, chopped/sliced

• 3 t salt

• 12-20 T water

Add ons:

3/4 C herb of choice. Cilantro and lime juice work well with the garlic but you can sub whatever you like.

Roasted red pepper is also a favorite.

Soak the chickpeas overnight covered well in water. You can also soak them all day and boil them, then store after they cool for the next day. Basically, they need 12 hours of soaking in water.

Drain the chickpeas and place them in a large saucepan that will hold at least 12 C water. Sprinkle them with the baking soda and cook over high heat for about 3 minutes, with a couple of stirs.

Add enough water to cover them and still have 3 inches of water above. Boil at medium-high heat for 20-30 minutes. The skins should loosen and float to the top. Skim off as much skin from the water as possible.

Drain the chickpeas and place in a food processor. Process. Add the water gradually until you get the consistency you desire. Add all the remaining ingredients but save the herbs for the few last spins so it isn't processed too fine. Store in the refrigerator.