Hummus Masabacha

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1. 1Step 1: Soak the raw chickpeas by covering them with water for 12 to 24 hours at room temperature.
2. 2Step 2: Drain soaked chickpeas and set aside all but 2 cups. (You can freeze the remainder of the chickpeas for future use, but defrost before using.) Place the 2 cups of chickpeas and baking soda in a pan and cook over medium high heat until very soft, between 30 and 45 minutes.
3. 3Step 3: Meanwhile make the tahini sauce: Combine the tahini paste, water, lemon juice, salt, pepper and garlic. Beat with a fork until a smooth paste forms. (The mixture will initially seize up, but this is normal.)
4. 4Step 4: Remove 1/2 cup cooked chickpeas from the pot using a slotted spoon. Take off any loose skins manually. Smash the chickpeas into the tahini along with the 2 tablespoons cooking liquid.
5. 5Step 5: Fold in the remaining 2 cups cooked chickpeas (again, remove any visibly loose skins from the beans), cumin and chopped parsley with a silicon spatula.
6. 6Step 6: Garnish with olive oil and an extra squeeze lemon juice to taste.