Authentic, Israeli hummus! Goes great with pita bread + as a side dish for any meal.
Wash chickpeas several times and soak them overnight in a bowl in water mixed with baking soda. Chickpeas will double in size, so water should be at least double the volume of chickpeas.
After chickpeas have soaked overnight, wash the chickpeas well and put in a large pot. Cover with water and cook until chickpeas are soft and tender (approx. 1 hr).
Drain the chickpeas, but make sure to save the cooking water and set aside for later. Wash the chickpeas several times, rubbing them together with your hands to remove the skins.
Combine chickpeas in a food processor with tahini, lemon juice, garlic, cumin, olive oil, salt, and pepper, and blend until smooth. Add cooking water as needed.
Top with paprika and olive oil, and serve!
If pressed for time, feel free to replace dried chickpeas with canned chickpeas. However, taking the time to use dried chickpeas will results in much creamier and more authentic hummus!
Adapted from Shabbat of a Lifetime booklet.