Hummus

Ingredients

• 0.5 teaspoon baking soda 
• 2 tablespoons butter 
• 30 ounce chickpeas drained and rinsed canned ( - 3 cups)
• 1 cup chickpeas dried picked over
• 1 cloves garlic finely chopped
• 0.3 cup juice of lemon ( - 1 lemon)
• 8 ounces mushrooms sliced
• 1 small onion diced sliced
• 1 tablespoon parsley chopped
• 8 servings salt to taste
• 8 servings salt and pepper to taste
• 0.5 cup tahini 
• 0.5 teaspoon thyme leaves chopped
• 0.3 cup white wine 

Equipment

• food processor
• frying pan
• pot

Directions

1. Cover the chickpeas in two inches of water, mix in the baking soda and let sit over night before rinsing well.
2. Place the chickpeas in a pot, cover with 2 inches water, bring to a boil, reduce the heat to medium-low and simmer until the chickpeas are tender enough that you can crush them between your fingers and that you can easily pinch of their skins, about 1 1/2 - 2 hours before draining, reserving 1 cup of the cooking liquid. Skim off any scum that may form on the surface of the water after bringing it to a boil.Puree everything in a food processor adding as much of the reserved cooking liquid as needed to get the hummus to the desired consistency.Puree everything in a food processor adding as much water as needed to get the desired consistency.Melt the butter in a pan over medium heat add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize and turn golden brown, about 15-20 minutes.
3. Add the garlic and thyme and cook until fragrant, about a minute.
4. Add the wine, deglaze the pan and cook until most of the liquid has evaporated.Season with salt and pepper and enjoy!