Creamy Garlic Hummus

• 1 c. dry chickpeas (or 2 (15-oz.) cans chickpeas)
• 2 tsp. baking soda, divided
• 1 tbsp. lemon juice
• 1/2 c. tahini
• 1 tsp. cumin
• 1 1/2 tsp. kosher salt
• 1/2 tsp. red pepper flakes
• Freshly ground black pepper
• 3/4 c. olive oil, plus more for topping
• Paprika, for garnish
• Freshly chopped parsley, for garnish

FOR THE ROASTED GARLIC (OPTIONAL)

• 1 head of garlic
• 2 tsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

1. Place chickpeas and 1 tsp baking soda in a large bowl and cover with water by at least an inch. Let soak overnight.
2. Preheat oven to 400°. Strain chickpeas and place in a large pot. Add remaining teaspoon of baking soda and cover with water by at least an inch again. Bring to a boil then cover and reduce heat. Let simmer until tender and falling apart, 1 hour. Skim foam off the top as necessary.
3. If using, roasted garlic: Cut the top off of the head of garlic. Drizzle with olive oil and season with salt and pepper. Wrap in foil and place in a shallow dish. Roast until golden and soft, 40 minutes. Let cool then remove garlic cloves.
4. Drain chickpeas and place in the bowl of a food processor. Add garlic (if using), lemon juice, tahini, cumin, salt, red pepper flakes, and pepper. Blend until smooth.
5. With the food processor running, slowly stream in oil until hummus is at desired consistency.  Spoon hummus into a bowl and top with more oil, paprika, and parsley.