INGREDIENTS:

FOR THE SOAK:

• 1/2 pound dried chickpeas
• 1 teaspoon baking soda
• Kosher salt
  

FOR THE BEANS:

• 1 medium onion, cut in half, peeled
• 1 stick celery, whole
• 8 baby carrots (1 small carrot)
• 1 Tablespoon Casa M Spice Co® Chain Reaction®
• 2 oz garlic cloves, peeled
• 2 bay leaves
• 1 teaspoon baking soda

PULLING IT ALL TOGETHER:

• 1 1/2 cups prepared tahini sauce, like the one on our website

SERVE IT WITH:

• extra-virgin olive oil, for drizzling
• za'atar
• Ace Kickstart®
• pita bread

LET’S GET COOKING:

1. Add the beans, baking soda, and two tablespoons of kosher salt to a large bowl and cover with at least 3” of cold water.  Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse beans thoroughly.
2. Place drained beans in a large, thick-bottomed pot. Add one teaspoon of baking soda, 1 Tablespoon salt, onion, celery, carrot, garlic, and bay leaves. Add 6 cups of water and bring to a boil over high heat. Reduce to a simmer, cover with a lid slightly cracked, and cook until beans are completely tender, to the point of falling apart, maybe two hours. Check on the beans periodically and add more water as needed; they should never be exposed.
3. Carefully discard the onion, celery, and bay leaves—reserve about 2 cups of cooking liquid.
4. Drain chickpeas, carrot, and garlic, then add to a food processor with 1 cup of the reserved cooking liquid, and process until fully smooth.
5. Empty into a large mixing bowl and fold in the prepared tahini sauce by hand, like the one on our website, adjusting seasonings to taste.  Adjust consistency with the remaining cooking liquid.  When cooled, the hummus should hold its shape on a plate, but not be so thick that it’s hard to scoop up with a warm pita.