best hummus

 This will be worth a shot

https://youtu.be/_1KYLNtXNEs?si=xuGouvH1u81YDt58

500g dried chickpeas 

1.5-2L water 

Soak overnight - minimum 6 hours.  Drain, rinse, cover with about 2 litres of fresh cold water.

Put on stove to boil. (I used my enamel cast iron but the SS dutch oven might be better because it has more room).  Skim the foam.  Add the baking soda and salt

1 tsp baking soda 

1 tsp salt

Turn to medium, cover and cook for 1 or 2 hours.  ( I continued to cook at a simmer but I didn't time it) This is when you'll save some chick peas for garnish.  Cook until they start to mash themselves.  About an hour and a half.  Keep cooking with the lid off to evaporate the water until you have a paste. Cool them down on a tray.  Freeze what you won't use today.

(today I'm using half of the chick peas)

Puree in the food processor for about 5 min. 

Scrape it down often

100g canola oil (or 110ml) 

-stream it in while the machine is running - keep scraping it down

450g tahini paste (light colour) (I only had about 1/4 cup for my half recipe

200ml lemon juice 

scrape down often and taste for salt

150-200g ice

Next time; more garlic, less tahini (or a less strong tahini?)