Hummus

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ¹⁄₂ cups cooked chickpeas

¹⁄₂ teaspoon baking soda (if you’re using canned chickpeas)

¹⁄₄ cup lemon juice (from 1 ¹⁄₂ to 2 lemons), more to taste

¹⁄₂ teaspoon fine sea salt, to taste

¹⁄₂ cup tahini

¹⁄₂ teaspoon ground cumin

1 tablespoon extra-virgin olive oil

1 tablespoon roasted pine nuts

Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of waterand cook for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft.

Drain the chickpeas and rinse with cold water. Set aside.

In the blender, mix in tahini, olive oil, lemon juice.

Add the cooked chickpeas to the mixtureand blend to a smooth consistency.

Add cumin powder, salt, pepper to taste.

Transfer to a bowl. Drizzle some olive oil, paprika, pine nuts on top.