Add the dried chickpeas, 2 tablespoon of salt and, 8 cups of water to a large pot. Soak overnight.
Rinse the chickpeas and strain.
Add the soaked chickpeas, baking soda, and another 6 to 10 cups of water to a large stockpot. 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. You will use this later if you need to then the hummus.
Optional: Pull out about a ¼ cup of the chickpeas for topping the hummus, set aside.
Or Prepare Canned Beans
Strain the chickpeas in a colander (reserve about 1 cup of liquid) and then give them a quick rinse.
Making The Hummus
Dump the chickpeas, the tahini, and lemon juice into the bowl of your food processor, fitted with a metal blade.
Blend until you have a thick but smooth consistency. You may need to scrape the bowl down a few times.
With the food processor running, start to drizzle the olive oil into the hummus. You will start to see it smooth out and become creamy.
Add the spices and adjust the salt to taste.
Serve with an extra drizzle of olive oil and a sprinkling of fresh parsley. I also like to serve this dip with about ¼ cup of whole cooked chickpeas scatered on top.
Canned ChickpeasUse 3 cans of chickpeas for the fastest way to make hummus.Drain the liquid off of the beans, *reserve 1 cup of liquid to add to the hummus.Give the beans a quick rinse.Remember the salt content in canned chickpeas can vary. Taste your hummus before you adjust the seasoning. Cooking Dried ChickpeasChickpeas triple in size after cooking. Use 2 cups of dried beans for the recipes. You should end up with about 6 cups of cooked beans. This is equivalent to 3 cans of canned beans. Stovetop Instructions:
Soak the beans in salted water overnight. Or shortcut this step by bringing the chickpeas to a boil, draining off the liquid, and adding fresh water.
Bring the beans to a boil and then reduce the temperature.
Simmer for one and a half to two hours.
Instant Pot Instructions:
Add approximately one pound of dried chickpeas to the Instant Pot. Cover with about 6 cups of water, add about 2 teaspoons of Kosher salt. There should be about 1 inch of water covering the chickpeas.
Close the lid of the instant pot. Set to cook for 22 minutes. After the 22 minutes is up allow the pressure to naturally release for about 20 minutes.
Drain off any extra water. Remember to reserve 1 cup of liquid.