Hummus by Cassandra

Cassandra’s Hummus
1 cup Dried Chickpeashummus
1 tbsp baking soda
1/3 cup Tahini
1/4 cup Water (or *roasted red pepper juice if flavoring)
1/3 cup Olive Oil
Juice of 1 Lemon
2 large Garlic Cloves
Salt
*3 roasted red peppers**optional
Place chickpeas in sealable container, cover with water rising at least 3” above. Add baking soda, stir and let sit over night. Can leave on counter, but if you’re going to leave out longer than just a night put them in the refrigerator. Drain and place in 3-quart saucepan and fill with water. Boil chickpeas for about 45 minutes. Drain and peel skins off chickpeas. In food processor (I use my vitamix), combine peeled chickpeas, tahini, olive oil, water*, lemon juice, salt to taste, *red peppers.
*Soaking in baking soda helps soften shell of chickpea
*Even though soaking, cooking, and peeling your own chickpeas is kind of a pain.. its totally worth it.
*My favorite hummus’ are plain and roasted red pepper, but there are so many ways to flavor and the basic ingredients generally stay the same.
*Olive Oil is the best option, but I used coconut oil (because I ran out of Olive Oil) and it was really yummy. With coconut oil,  let the Hummus warm up a bit because coconut oil is solid at room temp.
*Olive oil is what makes the hummus smooth.