AUTHENTIC ISRAELI HUMMUS

Steps:

• Wash the beans in a colander until water comes out clear. Soak Garbanzo beans in a bowl cold water for at least 12 hours. Use some of the salt at the bottom of the bowl and make sure the water is at least 2-3 inches above the beans.
• Drain the beans and wash again until water is clear
• Slice the Carrot and Chop the Garlic cloves into halves
• Put the beans, Garlic and Carrot in a pot and cover with fresh water until water is about 3 inches above the beans
• Bring to boil and then reduce the heat and keep simmering for 45 minutes (same way you would cook pasta). No salt. During cooking, use a spoon to take off any foam or bean skins that might float every 10-15 minutes
• Add the baking soda and keep cooking for 1-1.5 hours. Check after 1 hour to see that the beans are soft so they "melt" if you squeeze them lightly with your fingers. If they do, cooking is done. The beans need to be very soft.
• Let the beans cool off a little (but not completely). Drain beans but do not throw away the liquids!
• Remove as much skin as you can from the beans
• Put 3 cups of beans in a strong bender or food processor with the carrots and garlic. There will be left over beans, that's OK they will be used later. Blend into a rough paste. Use some of the liquid from the cooking to help blending. The consistency needs to be like the Hummus you buy at the supermarket, even a little thicker.
• Add 1.5 cup of Tahini, Cumin, some salt and 1/2 cup of Lemon juice and blend again until it's all blended in. Try for taste and add Tahini, salt and Lemon juice as needed. Add liquid if it gets too thick
• Serve warm. Garnish with chopped fresh Parsley, some Olive Oil and Red Paprika and some of the whole cooked beans. Serve with a fresh Pita. Optionally, you can add a hard boiled egg. Hummus can be stored in the fridge but consume within 2-3 days. Hummus should not be served cold so take out of the fridge around 20 minutes before serving.