What is so genius about this humous recipe is the use of baking soda. After soaking the dried chickpeas overnight (dump in bowl, cover with water, go to sleep) you drain them and add them to a saucepan with a teaspoon of baking soda and cook for a while until the chickpeas start bubbling white. This is the baking soda working). Then just add water and simmer. The bubbles will get bigger and more like blobs of foam, which you can scoop off. After about 30 minutes, the chickpeas go in a food processor with the regulars--lemon, tahini and garlic and whirl. The final step is kind of joyous: add ice water. For some reason, this makes it into that creamy texture you want your humous to be.