In a stock pot bring water to a boil. Add baking soda and canned chickpeas. Boil for 20 minutes, drain and cool.
In a food processor combine boiled chickpeas, tahini, lemon juice, garlic, cayenne, cumin, coriander, and salt. Blend until ingredients are well mixed and, with food processor on, drizzle in oil until hummus is smooth and velvety.
Serve as an appetizer with pita and sliced vegetables or use as a spread for sandwiches and wraps.
CHEF’s TIP!
Boiling canned chickpeas in water with baking soda helps breakdown the outer skin of the chickpeas, creating a smoother final product.
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