Directions

1. Boil a medium size pot of water. Add the drained chickpeas and baking soda. Boil for 20 minutes.

2. While it is cooking add the garlic and lemon juice to your food processor. Pulse on high for about 45 seconds, or until the garlic cloves and chopped up and mixed up a bit with the lemon juice. Let this sit while the chickpeas cook. This takes the strong bite out of the garlic.

3. After 20 minutes drain the chickpeas and rinse with cold water. At this time you can quickly peel the skins off. This is optional, but if you like a creamy texture then don’t skip this step!

4. Add the chickpeas to your food process and close the lid. Turn it on low and drizzle in the tahini, oil, salt and cold water. Process for about 35 seconds on low, then turn off and scrape down the sides.

5. Put the lid back on and turn the processor on high for about 1 minute, or until you have your desired creamy texture.

6. Transfer to a bowl and drizzle a little extra oil and sprinkle with everything bagel seasoning if desired.

7. Cook your soft pretzel nuggets according to package directions and serve with the hummus.