Golden Hummus Recipe
1. Mix the chickpeas and baking soda, cover with cold water and soak overnight, or for at least 12 hours.
2. Drain and rinse the chickpeas and transfer to a pot and generously cover with water.
3. Bring to a boil, skim the froth and reduce to gentle rolling simmer until the chickpeas are soft and almost falling apart.
4. Reserve 1 cup of the cooking liquid and drain the chickpeas.
5. In a food processor, add the garlic, lemon, liquid shio koji and pinch of salt, mix until combined.
6. Add the sesame paste and a ¼ cup of ice water, process until smooth.
7. Slowly add the olive oil to the chickpeas and cumin and puree until smooth, 3 to 5 minutes.
8. Adjust the seasoning with salt and lemon if needed.
9. The consistency should be loose and pourable at this point. It will thicken as it cools down, but if it is too thick, add some cooking liquid to smooth it out.
10. Pour into a bowl over an ice bath to chill.