Hummus

Directions

1. Bring a large pot of water to a boil over high heat. 
2. While you wait for the water to boil, drain and rinse the chickpeas. 
3. Once the water boils, add the chickpeas, onion halves, baking soda, 5 garlic cloves, bay leaf, and peppercorns. 
4. Keep the water at a boil and cook for an hour. Strain the chickpeas over a large bowl to collect the cooking water. You’ll need some of this to make the hummus!
5. Rinse the chickpeas in cold water, picking out the aromatics. Use your hands to peel off the chickpea skins. You may need to repeat a few times to get them all off. 
6. Drain the chickpeas and transfer them to a blender. Add the lemon juice, 1 garlic clove, ¼ cup of the reserved water, salt, and tahini. Blend until smooth.
7. Taste and adjust seasonings as needed. Swirl the finished result around a plate and drizzle with olive oil, sweet paprika, and a little salt. Serve with pita, veggies, or crackers and store any leftovers in an airtight container in the fridge for up to 4 days.