The night before hummus time, place ½ cup chickpeas with ½ teaspoon baking soda in a large bowl and cover them with cold water at least twice their volume. Soak overnight. The chickpeas will double in volume.

The next day, drain and rinse the chickpeas and put them in a large pot with ½ teaspoon baking soda and cook for three minutes, constantly stirring. Add cold water to cover the chickpeas by at least 3 inches and bring to a boil. Skim off foam and cook for 1 hour until chickpeas are very tender and falling apart.

Drain the chickpeas (reserve the cooking liquid) and put them in a food processor (reserve a few for garnish) with the chiles and puree. Then add lemon juice, tahini, garlic, cumin, olive oil and 3 tablespoons cooking liquid and puree until smooth. Add more liquid if needed to get desired texture.

Season with salt and pepper to taste, let sit for 30 minutes and garnish with olive oil, chickpeas and diced chiles and eat!