Hummus

Soak the chickpeas. Add the chickpeas to a large bowl, cover with cold water and ½ teaspoon baking soda. Soak for 8 hours or overnight. Drain and rinse.

Cook the chickpeas. Add the drained chickpeas to a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat. Cover, reduce the heat as needed to maintain a rapid simmer, and cook for 30 minutes. Uncover, add 1 teaspoon of kosher salt, and continue cooking for 10 to 15 minutes, or until the chickpeas are very soft. Drain well.

Drain the chickpeas and transfer them to a food processor. Blend for 1-2 minutes until you have a smooth puree, scraping down the sides as needed.

To the food processor, add tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time, until reaching the desired texture. Taste for seasonings, adding more as needed.

Make the topping. Heat olive oil in a frying pan over medium heat. Once warm, add the garlic and cook for 2 to 2 ½ minutes until golden. Add lemon zest and cook for another 30 seconds. Transfer the garlic and lemon zest to a plate, sprinkle with flaky sea salt, and reserve the oil.

Transfer the hummus to a large plate, use the back of a spoon to make waves or a well. Spoon the garlic-lemon oil into the ridges or well, top with fried garlic and lemon zest, chopped parsley, and paprika.

Note: Canned chickpeas can be used as a substitute for dried chickpeas but won't result in as smooth a texture. To use canned chickpeas, drain and rinse 2 (15-ounce) cans, then cook with ½ teaspoon baking soda and water for 20 minutes until soft before continuing with step 3.