Hummus Tehina

We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions.

1 cup dried chickpeas
2 tsp. baking soda
1½ cups Basic Tehina Sauce
1 tsp. sea salt
¼ tsp. ground cumin
ground paprika
fresh parsley, freshly chopped
extra-virgin olive oil, for drizzling

Place the chickpeas in a large bowl with 1 tsp. of the baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.

Place the chickpeas in a large pot with the remaining 1 tsp. baking soda and add cold water to cover by at least 4". Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.

Combine the chickpeas, tehina sauce, salt and cumin in a food processor. Purée the hummus for several minutes, until it is smooth and uber-creamy. Then purée it some more.

To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like and drizzle generously with olive oil.

Makes 3½ cups.