Soak chickpeas in water overnight or use a quick soak method. Quick soak method means you boil water and pour it over the dried chickpeas and let sit for an hour.

After the chickpeas have rehydrated drain the water and rinse them well.

Cook the chickpeas using the pressure cooker or slow cooker instructions below.

Be sure to save the liquid from the cooked chickpeas!

Put the hydrated chickpeas in the pressure cooker with 3 cups water, baking soda, and salt

Cook on high pressure for 25 minutes

Let naturally release pressure for 10 minutes and then quick pressure release.

Combine the hydrated chickpeas, 3 cups water, baking soda, and salt in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until chickpeas are very tender.

Toast the garlic skin-on in a cast iron or frying pan. This is done by cooking on medium heat for a minute or two. I turn the heat off after the first few minutes and let the radiant heat do the rest of the cooking. When it's finished it should be soft. Remove the papery skin off the garlic.

While the garlic is cooling off, roughly chop up the preserved lemons.

Combine the toasted garlic, preserved lemons and chickpeas in a food processor or blender and pulse a few times to chop everything up finely.

Add in the chickpea cooking liquid, olive oil, and tahini. Process until very smooth.

Add salt and pepper to taste.

Depending on the thickness of hummus you like, you may also want to add more of the cooked chickpea liquid.

Place in a bowl and top with olive oil, a sprinkle of paprika, chopped herbs, and flaky salt.

Serve and enjoy!