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.

Then, roast the peppers. Place an oven rack so it is close to the broiler and then turn the broiler on. Slice the peppers into four pieces to remove the core. Put pepper slices skin side up on a foil lined baking sheet. Broil for 5-10 minutes until peppers are well charred.

Put the peppers in a resealable plastic bag, close, and let cool. Then carefully peel the skin off the peppers, throw away, and rough chop the roasted peppers. Make sure to save some for garnish. Look you made your own roasted red peppers!

Drain the chickpeas and put them in a food processor and puree. Then add the lemon juice, tahini, garlic, cumin, olive oil, and water and puree.

Season with salt and pepper to taste, let sit for 30 minutes, garnish with more olive oil and peppers and eat!