Traditional Middle Eastern Hummus (Chummus)

First, thoroughly wash the garbanzo beans and place them in a cooking vessel. Fill this pot with sufficient water to cover the beans by at least an inch, and if desired, add a small amount of baking soda.

Next, bring the water to a rolling boil and then gradually transition to simmering over medium heat until the beans become extremely tender, typically taking 1 1/2 to 2 hours.

Drain the cooked beans and set aside some of the liquid for future use. Reserve a small portion of the whole, uncooked beans to serve as a decorative garnish.

Transfer the remaining cooked beans to either a high-powered blender or a large mixing bowl, depending on your available equipment. Use the blender to thoroughly mash the beans until they reach a smooth consistency, gradually adding 1/2 cup of olive oil as you blend.

If necessary, add some of the reserved cooking liquid to facilitate blending. Then, incorporate 2 tablespoons of tahini paste and blend in along with the juice of one lemon. Continue blending until well combined.

Add 1 clove of minced garlic, 1/2 teaspoon of ground cumin, and a pinch of salt to the blender or mixing bowl. Blend until all ingredients are fully incorporated.

Finally, transfer the hummus to a flat serving dish and decorate with the reserved whole beans and a light drizzle of olive oil.