– garlic – garbanzo beans – baking soda – tahini – cold water – olive oil – lemon juice – sea salt
Preheat the oven to 400 degrees Fahrenheit. Cut the top off of a bulb of garlic and place it in the center of a sheet of aluminum foil.
Remove the garlic from the oven and allow it to cool. Once cool enough to handle, you can gently squeeze the bottom of the bulb, and many of the individual cloves will release themselves.
Drain the can of chickpeas into a colander then transfer it to a large saucepan.
Cover the beans with water and add ½ teaspoon of baking soda. Bring the water to a full boil over high heat on the stove top and cook beans for 20 to 30 minutes. Drain the boiled chickpeas into a colander and allow them to cool.
Transfer the drained chickpeas to a food processor or high-speed blender along with the remaining ingredients for the hummus.