Hummus

1: Soak 1 pound of chickpeas overnight with a teaspoon of baking soda.

2: Wash and boil the chickpeas the next day until they are soft.

3: Discard the first boil to remove unwanted particles.

4: Continue to boil the chickpeas until they reach a texture similar to over-boiled mashed potatoes.

5: Cool the chickpeas and place them in the refrigerator or freezer for storage.

6: In a food processor, combine 5 cups of prepared chickpeas, 1 tablespoon of salt, 2 teaspoons of citric acid or 1/4 cup of lemon juice, 3 cloves of garlic, 1/2 cup of tahini, 1/2 cup of ice, and 2 tablespoons of olive oil.

7: Blend until smooth and creamy.