Method:
In a deep bowl put all the chickpeas with 1 tsp. of bicarbonate sodium and cover with water for at least 5 hours or for overnight.
Strain the chickpeas and get rid of the water, put them in a deep sauce pan with the remaining 1 tsp. of bicarbonate and cover with water, bring to boil then reduce heat to law, cover and allow to cook for at least an hour or till they become soft, allow to cool completely in room temperature .
While the chickpeas are cooling, peal and chop the garlic, soak them for like an hour in the lemon juice( this will flavour the juice and you wont have raw garlic in your hummus ).
In a food processor add chickpeas, salt, tahini, strained lemon juice without the garlic, some water ( ½ cup ) and process till smooth.
Pour it into your serving plate topped with olive oil.
