Hummus

Let’s make it

1. Cover the chickpeas with plenty of cold water and soak for 12 hours.
2. Drain the soaked chickpeas, put them in a pot with the bicarbonate of soda and cover with plenty of cold water.
3. Bring to the boil, skim off the foam and loose skins, then simmer for 45 to 60 minutes until a chickpea squashes to nothing between two fingers.
4. Drain the chickpeas, keeping a spoonful of whole ones back for the top if you like.
5. Blend the hot chickpeas with the salt on their own first until you have a thick, stiff paste.
6. Add the tahini, garlic, lemon juice and cumin and blend again until combined.
7. With the motor running, pour in the ice water a little at a time until the hummus turns pale and smooth.
8. Taste and add more salt or lemon juice if it needs it.
9. Spread onto a plate, make a shallow well with the back of a spoon, pour over the olive oil and dust with paprika.