Artisan Smooth Hummus with Rainbow Bell Pepper Strips

Advance Prep: Place 1 cup dried chickpeas in a large bowl and cover with 4 cups water and 0.5 tsp baking soda. Allow to soak for at least 8 hours or overnight to soften the legumes.

Drain and rinse the soaked chickpeas thoroughly under cold water.

In a medium pot, combine the rinsed chickpeas, 4 cups water, and the remaining 0.5 tsp baking soda. Bring to a boil over high heat, then reduce to a simmer. Cook for 40 minutes, or until the chickpeas are very soft and the skins are beginning to fall off.

While the chickpeas cook, prepare the vegetables: Wash 1 red, 1 yellow, and 1 orange bell pepper. Remove the stems and seeds, then slice into uniform 1/2-inch wide strips.

Peel 3 cloves of garlic and mince them finely. Squeeze the 2 lemons to yield approximately 4-5 tbsp of fresh juice.

In a small, dry skillet over medium-low heat, add 2 tbsp pine nuts. Toast for 3-5 minutes, shaking the pan frequently, until they are golden brown and fragrant. Remove from heat immediately to prevent burning.

Wash and finely chop 0.25 cup fresh parsley, discarding the thick stems.

Once the chickpeas are finished cooking, drain them and rinse with cold water. For the smoothest texture, spend 2 minutes rubbing the chickpeas between your palms in a bowl of water to let the translucent skins float to the top; discard the skins.

In a food processor, combine the cooked chickpeas, 3 minced garlic cloves, 4 tbsp lemon juice, 0.5 cup tahini, 1 tsp cumin, and 1 tsp salt. Process for 2-3 minutes until thick and relatively smooth.

With the processor running, slowly drizzle in 3 tbsp olive oil and 2 tbsp ice-cold water. Continue processing for another 2 minutes until the hummus reaches a whipped, silky consistency.

Transfer the hummus to a serving bowl. Use the back of a spoon to create a swirl on the surface. Drizzle with an additional 1 tbsp olive oil and sprinkle with 0.5 tsp smoked paprika, the toasted pine nuts, and the chopped parsley.

Arrange the vibrant red, yellow, and orange bell pepper strips on a platter surrounding the hummus and serve immediately.