"Presenting velvety Turkish Hummus with roasted garlic & hint of sumac. Not like your ordinary hummus 😉 Ingredients Chickpea dried - 1cup Baking soda : 2tsp Tehini paste : 1/4cup Kosher salt : 1tsp Cumin Ground : 1tsp Paprika powder : 1tsp Olive oil : 2tbsp Garlic : 1 Lime juice : 2tbsp Sumac : 1tsp Olive oil extra for drizzle Method : Place the dry chickpeas in a large bowl with 1tsp baking soda and fill with water so that the water is double the amount of chickpeas. Let them soak overnight in the fridge. Drain the chick peas. Wash them properly. Place them in a pot and fill with new water, salt and reaming baking soda. Bring the chick peas to a boil. Once the water is boiling, lower the heat so that it is a low boil. Cook the chick peas for an hour. They should soften so they can easily be smushed with your fingers. Meanwhile cut the top head of the garlic, drizzle it with olive oil & roast it at 350F/176°C until brown & very soft. Squeze out roasted garlic in a bowl and keep it aside. Once chickpeas is ready, Drain the chickpeas and let them cool until they come to room temperature. In a food processor add chickpeas, tahini, lime juice, garlic, paprika, sumac, olive oil, cumin & salt puree the hummus for several minutes until smooth & creamy. While the food processor is running, slowly pour in the water. Check the texture and thickness of the hummus. If needed, add more water to desired consistency. Serve with roasted veggies & pita."