Silky Classic Hummus

Method

1. Put the drained chickpeas and bicarbonate of soda in a saucepan, cover with water by 5 cm and simmer for 10 minutes until very soft and the skins start to float off. Drain and rinse well.
2. While the chickpeas cook, blend the garlic, lemon juice and salt in a food processor and leave for 5 minutes to mellow the raw garlic.
3. Add the tahini and cumin and blend for 1 minute until thick and pale.
4. With the motor running, add 2 tbsp ice-cold water and blend until smooth and creamy.
5. Add the warm chickpeas and blend for a full 3–4 minutes, scraping down the sides, until completely smooth.
6. Blend in more cold water a spoonful at a time until the hummus is light and whipped. Taste and adjust the salt and lemon.
7. Spread into a shallow bowl, swirl with the back of a spoon, then drizzle with olive oil and sprinkle with paprika or sumac and parsley.