Hummus

Soak the chickpeas for 12 hours in enough cold water (at least 5 cm above the chickpeas) with a pinch of baking soda.

The next day, drain the chickpeas, replace the water with fresh water, bring to a boil, skim off the initial foam, and then gently simmer covered for at least 2 hours, but preferably 8 hours, until tender.

Remove from heat, salt the cooking water with 1/2 teaspoon of salt, stir, and let the chickpeas cool in it until the next day.