1.     Soak chickpeas in water with baking soda overnight. Make sure chickpeas are fully submerged.

2.     Drain chickpeas, place in a pot of water and bring to a light boil. Skim chickpea foam that comes to the surface and discard.

3.     Cook chickpeas until tender, approximately 1 ½ hours, and reserve ½ cup of cooking liquid and set aside.

4.     Drain chickpeas and place in a food processor. Puree the chickpeas with the reserved cooking liquid.

5.     Add the lemon and chopped garlic. Continue to puree and slowly drizzle in tahini.

6.     Slowly add the olive oil until you’ve reached a creamy consistency.

7.     Add salt to taste and refrigerate until cool.

8.     Garnish with fresh parsley and enjoy!