Classic hummus with roasted chickpeas and parsley oil

Ingredients:

• 340 g dry chickpeas (about 2 cups)
• 2 teaspoons of baking soda
• 1 cup tightly packed fresh parsley leaves (about 1 bunch)
• 3/4 cup tahini
• Zest of 1 lemon and juice of 2 lemons (about 1/3 cup juice)
• 2 cloves of garlic
• Coarse salt
• 1/4 - 0.5 cup ice water
• 1 cup extra-virgin olive oil
• 1/4 tsp ground cayenne pepper
• 1/4 tsp ground cumin
• Warm pita wedges, for serving

Preparation:

1. Place the chickpeas in a large saucepan with 4 cups of water and 1 teaspoon of baking soda and refrigerate for 8 hours or overnight to allow them to plump up.
2. Drain the chickpeas. Rinse them and return them to the saucepan. Add the remaining 1 teaspoon baking soda and cover with water to a level of 3 inches (7 cm) above the chickpeas. Bring to a boil over high heat, then reduce the heat and simmer, skimming off any foam that rises to the surface. Cook the chickpeas until tender but still holding their shape, about 30 minutes. Remove 1 cup of chickpeas from the saucepan with a slotted spoon and set aside. Drain them thoroughly on a plate lined with paper towels. Continue cooking the remaining chickpeas until they are tender and creamy (but not mushy) when squeezed between your thumb and forefinger, about 10 more minutes. If too much liquid has evaporated during cooking, add more water to cover the chickpeas and continue cooking.
3. Meanwhile, prepare the parsley butter.:
   
   Bring a small saucepan of water to a boil. Add the parsley leaves and cook for 10 seconds, then drain. Immediately rinse the parsley under very cold water until completely cool, 30 seconds to 1 minute. Squeeze out any excess liquid, then transfer to a paper towel-lined plate to dry.
4. When the chickpeas are done, drain them. Let them sit in a colander to drain for 5 minutes. Transfer the chickpeas to the bowl of a food processor along with the tahini, lemon juice, garlic, and 1 3/4 teaspoons of salt. Pulse until the mixture forms a paste, scraping down the sides of the bowl as needed. With the processor running, slowly pour in 1/4 cup of ice water and continue pulse, adding more water as needed, until the mixture is smooth and light, about 5 minutes. The hummus should be slightly runny because it will set.
5. Transfer the hummus to a shallow bowl and cover with plastic wrap, pressing lightly against the surface. Set aside until ready to serve. The hummus can also be made a day ahead and refrigerated. Bring to room temperature for 30 minutes before serving.
6. Place the parsley leaves in a blender with 1/2 cup olive oil and blend until the oil turns green, about 5 minutes. Transfer the parsley-infused oil to a small bowl and cover with plastic wrap, pressing it directly onto the surface of the oil. Use the parsley-infused oil immediately or keep it at room temperature for up to 6 hours.
7. Just before serving, toast the chickpeas. Heat the remaining 1/2 cup olive oil in a medium skillet over medium heat for about 2 minutes. Pat the reserved chickpeas dry with a clean towel and carefully add them to the skillet. The oil will splatter for a few seconds. Cook, shaking the skillet occasionally, until the chickpeas are golden brown and crisp, 7-9 minutes. Transfer the chickpeas to a paper towel-lined plate to drain any excess oil. Immediately sprinkle with lemon zest, cayenne pepper, cumin, and a pinch of salt; toss to coat.
8. Remove the film from the hummus. Make a small indentation in the center with the back of a spoon. Sprinkle the roasted chickpeas into the center of the hummus. Drizzle with parsley oil, spreading most of it out to the edges with a spoon.