Classic Hummus - Submitted by Sherri Donnell
In a 4 qt. saucepan, place 1 cup dried chickpeas and 1 tsp. baking soda; add enough water to cover by 2 inches. Let stand at room temperature overnight; drain (but do not rinse) and return to pot along with enough cold water to cover by 2 inches. Heat to boiling on high. Reduce heat to medium; simmer 1 hour or until chickpeas are soft and skins have loosened.
In food processor or blender, pulse 4 cloves garlic, 6 Tablespoons fresh lemon juice and ¾ tsp. each salt and ground cumin until chopped. Add ¾ cup tahini and ½ cup water; pulse until smooth. Drain cooked chickpeas and add to tahini mixture; process until smooth, stopping and stirring occasionally. Store in airtight container in refrigerator up to 2 weeks. Makes 3 ½ cups.