In a medium sized pot, add the drained and rinsed chickpeas and top with water, add the baking soda. Bring to a boil, then reduce to a simmer and cook for 15 to 18 minutes.
Tip: Overcooking the cooked chickpeas help to make this hummus extra smooth and there is no need to peel the chickpeas after.
Once cooked, drain and rinse with cold water and set aside. In a blender or food processor add the lemon juice, garlic and salt and process until the garlic is finely minced.
Then add the cooled chickpeas and the Mother Raw Lemon Tahini dressing and process until smooth and creamy.
While the machine is running, add the extra virgin olive oil. Spoon the hummus into a bowl and top with sumac.
Lemony Tahini Hummus
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