Ingredients:
250 g dried chickpeas
1 tsp baking soda

Juice of 3 lemons
1 c tahini
4-5 small ice cubes
6 garlic cloves
1 tsp salt

Soak chickpeas overnight in water with baking soda. The next day, pressure cook for 20 minutes with 3 cups water, letting cool for 10 minutes before opening. Blend chickpeas in a food processor with lemon juice, tahini, garlic cloves and salt, and adding in ice cubes last to fully emulsify hummus. Refrigerate until cooled and serve topped with olive oil and za’atar or dukkah.

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