Hummus

Method

Tap a step when it's done.

1. 1Soak the chickpeas overnight (at least 12 hours) in plenty of water with 1/2 tsp baking soda. Drain and rinse.
2. 2Put the chickpeas in a pot with the remaining 1/2 tsp baking soda and water to cover by 5 cm. Simmer gently, skimming the foam, for 60-90 minutes until they crush between your fingers with no resistance at all (20-25 minutes in a pressure cooker).
3. 3Drain, setting aside a handful for garnish. If you have time, rub the skins off between your palms; the hummus will be noticeably smoother.
4. 4In a food processor, blend the tahini, lemon juice, garlic and salt for 1 minute. It will thicken first, then turn into a pale, fluffy cream.
5. 5Add the still-warm chickpeas and the cumin and blend. With the motor running, add the ice water a spoonful at a time and keep blending for 4-5 minutes until silky and creamy.
6. 6Taste and adjust the salt and lemon. Spread on a plate and make a well in the middle with the back of a spoon.
7. 7Fill the well with olive oil, scatter over the reserved chickpeas, paprika and parsley, and serve with warm flatbread.