Pour the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.

 Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. 

Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

 Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. 

Instant Pot -> 

• 1 TSP Salt

• High Pressure 15 minutes + Natural Release 20 minutes. 

• 2 bay leaves

• 1 Whole Garlic

• 1 Halved Onion

• 4 Cups water and Chick Peas

Purée Garlic & Chickpeas: While the chickpeas are natural releasing, soak 6 garlic cloves in ¼ cup (63ml) freshly squeezed lemon juice in a blender for 20 - 30 minutes before blending 

• (*Pro Tip: This dramatically reduces the garlic's pungency).

Discard onion and bay leaves. Taste the chickpeas and ensure they are fully cooked. Drain the chickpeas and cooked garlic cloves really well, then set aside the chickpeas and chickpeas liquid.

Skim off the skins of the chick peas.

Blend garlic with lemon juice.

• *Pro Tip: You will want to blend the chickpeas while they are hot.

Add drained chickpeas, cooked garlic cloves, 1 tsp (3.2g) ground cumin, and ¾ cup (188ml) chickpeas liquid to the garlic lemon juice in blender.

• *Pro Tip: If you like thinner hummus, add 1 cup (250ml) - 1 ¼ cup (313ml) chickpeas liquid (adjust accordingly).

First, blend chickpeas over the lowest speed, then increase the speed slowly to high. Blend until desired smoothness.

Garnish hummus with finely chopped parsley, freshly ground cumin, and paprika. Drizzle with extra virgin olive oil, then serve.