Super Smooth Hummus

Preparation

• 1 Place chickpeas in large bowl. Add enough cold water to cover by about 2 inches (5 cm). Soak at least 8 hours or overnight.
• 2 Transfer chickpeas and soaking liquid to large saucepan. Add additional water, as needed, to cover chickpeas with about 3 inches (7.5 cm) of water. Stir in baking soda and 1 teaspoon (5 ml) of the salt. Bring to boil. Reduce heat and simmer 30 to 35 minutes or until chickpeas are very tender. Remove from heat; cool slightly. Drain chickpeas, reserving cooking liquid. Reserve 1 cup (250ml) whole chickpeas for garnish.
• 3 Transfer remaining chickpeas to food processor. Pulse chickpeas until coarsely chopped. Add 1/2 cup (125 ml) of the reserved chickpea cooking liquid, remaining 1 1/2 teaspoons (7 ml) salt, tahini, lemon juice, cumin, coriander and garlic. Process until smooth. Add additional cooking liquid as needed to reach desired texture.
• 4 Serve hummus topped with reserved whole chickpeas, drizzled with olive oil and sprinkled with smoked paprika, if desired. Serve with toasted pita wedges, pita chips or fresh cut-up veggies for dipping. Store remaining hummus and chickpea garnish in airtight containers in refrigerator up to 1 week. (Makes about 6 cups/1.5L.)