1- Preheat oven to 400F. Place chickpeas and baking soda in a large pot and cover with at least 3 inches of cold water, bring to a boil, turn off the heat, then cover and let sit for 50 mins.
2- While chickpeas are steaming, cut the top off of a head of garlic, drizzle olive oil onto the top, place in a garlic steamer or wrap in tin foil and bake in the preheated oven. Check at the 35 minute mark, and then every 5 minutes. Top should be caramelized, with a golden brown look.
3- Drain chickpeas and skin them (NOTE: not necessary to skin them, but the texture is better)
4- Return Half of the chickpeas to the pot and cover with at least 3 inches of cold water, bring to a boil and then reduce to a simmer. Check for tenderness at the 45 min mark, they should easily squish with a fork, but have a little bite left. (**save remaining half of chickpeas for falafel**)
5- Drain chickpeas and place into food processor.
ROAST RED PEPPERS
1- As soon as the garlic is removed from the oven, you may set it to broil.
2- Halve red bell peppers, remove the seeds, and destem them.
3- Place cut side down onto a baking sheet.
4- Place in the oven under the broiler. They usually take about 10 minutes, but can vary depending on your oven.
5- Once the red peppers have some charred looking spots, remove them from the oven and place in a heat-safe bowl, and place a lid or foil on top to prevent steam from escaping.
6- Allow the red bell peppers to rest for 10 minutes.
7- Remove the skins from the red bell peppers and toss them into the food processor along with the chickpeas.
MAKE THE HUMMUS
1- Squeeze each clove of garlic out of the head and place into the food processor. NOTE: The head should have cooled by now, and you should be able to squeeze them until they give a little "pop" and let the individual cloves pop out. Sometimes they are tough and a fork can help.
2- Add all remaining ingredients to the food processor and process until you reach a consistency you prefer.
3- Taste and adjust for salt/pepper/acidity

1 1/4 cups dried chickpeas
1/8 tsp baking soda
1 head garlic
1 tsp olive oil
3 red bell peppers
1/3 cup tahini
1/4 cup ice cold water
1 lemon, juiced
1/2 tsp salt
additional salt to taste
pepper to taste