Yield: 3 cups
Place chickpeas and 1 teaspoon baking soda in a large bowl and cover with water to a depth of at least 2-inches over the chickpeas. Soak at room temperature for at least 8 hours or overnight in the fridge.
Drain chickpeas and transfer to a medium saucepan. Add remaining teaspoon baking soda and cover with water. Simmer, occasionally skimming off chickpea skins that rise to the top, for at least 60-70 minutes until chickpeas are very soft, almost falling apart.
Drain chickpeas and reserve 1 cup of cooking water (the starch will help make the finished hummus creamy). Transfer chickpeas to a food processor and add tahini, garlic, lemon juice, ½ cup cooking water, cumin, and sea salt. Process until creamy and very smooth. Adjust consistency with more cooking water or even a splash of extra virgin olive oil. Adjust flavor with additional salt or lemon juice.
Serve hummus warm, generously drizzle with Chili Oil Crunch Mix.
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