If you use dry chickpeas ( which I prefer), first soak them in cold water for at least a couple of hours ( or all night if you have time). Wash and drain them. Transfer to a deep pan, add hot water and baking soda. ( Adding baking soda helps chickpeas break down easily to a soft, smooth puree). Cover and cook over medium heat for about 30-40 minutes or until they are soft and tender. Throw the foam away that appears on top of the water while cooking. Drain and transfer to a food processor. Add tahini, lemon juice, garlic, cumin, and salt. Run the processor until the mixture is finely puréed.

Prepare cold water with a lot of ice in it. Add very slowly to the mixture and process it at high speed. Keep blending and adding cold water until you have a creamy, fluffy, and smooth texture.

Put olive oil, lemon zest, and red pepper in a small pan and cook for about 15-20 seconds over high heat.

Transfer your hummus to a serving bowl. Drizzle with olive oil mixture and enjoy with warm pita bread.

Bon Appetit!