Hummus

• 500g chickpeas
• 1 tsp baking soda
• 70g ice
• 250g tahini
• 75g lemon juice
• 2 tsp salt (or taste)

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1. Submerge chickpeas in water overnight, they should double in weight
2. Drain and add to pot, submerge enough to cover 1-2 inches
   • Stir foam back into pot
   • Boil for 30 minutes
   • Take a few out to reserve for garnish
3. Drain water until it just covers, add baking soda, cover and simmer low for 30-60 minutes until the chickpeas turn to mush
4. Evaporate the extra water off
5. Process the chickpeas into a paste
6. Add tahini and blend
7. Add lemon juice and salt and blend
8. Toss in one ice cube at a time to loosen the mixture

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• Started 212g dry => 440g soaked
• 70g reserved
• 53g tahini
• 38g (2 tbsp) lemon
• 1 tsp salt
• 1/2 tsp baking soda

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• 1 can drained 270g
• 400g water??
• 25g tahini
• 1tbsp lemon (18g)
• 1/2 tsp salt
• 1/4-1/2 tsp soda