Classic Creamy Houmous

Place the chickpeas in a large bowl or container with 1 teaspoon of baking soda and cover with at least 4 cups of water, or by at least 2–3 inches of cold water. (Chickpeas will double in volume.) Soak chickpeas overnight at room temperature.

After at least 8 hours, drain the chickpeas and rinse under cold water. Place the chickpeas and remaining teaspoon of baking soda in a large pot and cover with cold water by at least 4 inches. Bring to a boil over high heat and skim off any scum that rises to the surface. Once boiling, lower heat to medium, cover, and simmer for 1 hour. The chickpeas should be completely tender, almost falling apart. (If they are not soft enough, continue to simmer until they are.) Drain.

While the chickpeas cook, add the garlic, lemon juice, and salt to the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 10–15 seconds, or until coarsely pureed (it doesn't need to be smooth). Allow this blend to sit for 10 minutes to mellow the garlic.

After 10 minutes, add tahini to the container with the garlic and secure the lid. Select Variable 4. Pulse 5 to 10 times to combine.

Select Variable 6. Remove the lid plug and, with the motor running, add 1/4 cup of ice water, 1 tablespoon at a time. Blend until mixture is pale, very smooth, and thick, adding another tablespoon of cold water if necessary. (At this point, this Tahini sauce may be refrigerated for up to 1 week.)

Add cooked chickpeas and cumin to the container with the Tahini sauce and secure the lid. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.

Taste and adjust hummus with salt, fresh lemon juice, and cumin. To serve, spread hummus into a shallow bowl, drizzle with extra virgin olive oil, sprinkle with paprika, and garnish with fresh parsley, if desired.