Recipe

1. Combine the chickpeas, baking powder, and 6 cups water in a large saucepan, cover, and bring to a boil over high heat. Uncover, lower the heat, and simmer for 25 minutes, stirring occasionally.
2. Meanwhile, combine the ⅓ cup lemon juice and the garlic in a small bowl and set aside.
3. Drain the water and any chickpea skins that have floated to the surface, leaving the chickpeas in the pan. Add cold water to cover, stir vigorously to loosen more skins, and again drain the water and skins that float to the top. Repeat 5 or 6 more times, until most of the skins are removed. Drain the chickpeas and place in the bowl of a food processor fitted with the steel blade, setting aside 2 tablespoons of whole chickpeas for the garnish. Add the lemon-and-garlic mixture, Tabasco, paprika, ¼ cup warm water, 1 tablespoon salt, and 1 teaspoon pepper. Process until very smooth, scraping down the bowl as needed. Add the tahini and 2 tablespoons olive oil and purée for one full minute, until creamy. Add 2 to 3 tablespoons of extra lemon juice to taste, 1 teaspoon salt, and enough warm water (1 tablespoon at a time) to make the hummus the consistency of yogurt. Taste for seasonings.
4. With a rubber spatula, spread the hummus on a large flat serving plate or shallow bowl, leaving a 2-inch border. Sprinkle with the reserved chickpeas and almonds. Drizzle with olive oil, sprinkle with paprika, and serve with toasted pita triangles.

Notes: If the tahini has separated, purée it in a food processor fitted with the steel blade until smooth. To toast the pita triangles, spread them on a sheet pan and bake at 350 degrees for 10 minutes.