This silky smooth Roasted Garlic Hummus was inspired by Kitchen Creativity by Karen Page. Serve it with pita wedges or cut vegetables at parties for a fun appetizer, or spread it onto a sandwich or wrap for a delicious lunch.
Place the chickpeas and the baking soda in a large pot and add enough water to cover the chickpeas by 2 inches. Bring to a boil over medium-high heat, then partial cover the pot and reduce the heat to a simmer. Allow to cook for about 60 minutes, or until the chickpeas have begun to fall apart. Skim the skins from the top of the water then drain the chickpeas. (If you can't get all of the skins out the water, it's okay.)
Transfer the hummus to a bowl and top with the olive oil, sumac or paprika, and extra chives, if using.