- Add dried chickpeas, 2 Tbsp of salt and, 8 cups of water to a large pot. Soak overnight.
- Rinse chickpeas and strain.
- Add soaked chickpeas, baking soda, and another 10 cups of water to a large stock pot.
- Bring to a boil. Reduce temperature to a high simmer and cook until the skins are falling off of the chicken peas. About 50 minutes.
- Remove from heat and pull off about 1 cup of the boiling liquid.
- Optional: Pull out about a ¼ cup of the chickpeas for topping the hummus, Set aside.