Hey @brown.victor, that baking soda trick sounds smart. How much do you use per cup of dried chickpeas? I tried soaked ones once but skipped the baking soda, and my hummus was kinda grainy. Your blender struggle makes me wonder if a food processor would handle the thick mix better, or maybe blending in stages. The creamier texture is totally worth the extra step, though.

That rocky section after the mill is a real ankle breaker, way worse than he makes it sound. Last time I went there was a fallen tree blocking half the path and some ATVs buzzing around the far end. Not exactly the quiet escape he’s talking about.