Soak the dried chickpeas overnight in plenty of cold water + 1 teaspoon of bicarbonate of soda (a minimum of 12 hours soaking time).
The following day, drain the water and place chickpeas in a large saucepan and add double the volume of water. Add the additional bicarb and bring the pot to a simmer and then cook over a medium heat for between 40 – 60 minutes. The cooking time will vary depending on the chickpeas so start checking and tasting around the 30-minute mark to be safest.
Stir from time to time, particularly nearing the end of the cooking time. The chickpeas are ready when they are very soft. You obviously need to taste for this. Discard any skins that rise to the surface.
Drain the liquid but be sure to keep some, as you will need it to make the hummus.
It is best to make hummus when the chickpeas are still a little warm.
If using tinned chickpeas, drain the chickpeas and rinse well. Place the chickpeas in a saucepan and cover with water. Bring to a boil & then turn down & simmer for 5-10 minutes. Remove the scum from the top, with a slotted spoon, as you go.
In the bowl of a food processor, combine the tahini and juice of 1 lemon (reserve the other lemon and add only if required after tasting your hummus). Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
Add most of the warm chickpeas to the food processor (reserve approx. a tablespoons worth of the chickpeas for serving). Add the garlic, ice cubes, salt and cumin as well as 2 tablespoons of the reserved chickpea water. Process for a minute, scrape sides and bottom of bowl. Keep processing then for 5 or so minutes until smooth. You are looking for a smooth and velvety consistency.
Check your hummus - most likely it will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add a little more of the reserved water until the consistency is perfect.
Taste the hummus. Is it perfect or does the tahini, lemon, or salt need tweaking?
When serving, place some of the hummus into a beautiful serving dish and use a spoon to make a little well in the centre. Add the reserved whole cooked chickpeas to the centre then drizzle a little extra virgin olive oil over the top and sprinkle lightly with sumac or smoked paprika and fresh parsley leaves, if desired.Additional Notes:
Best served at room temperature.
Will store in the fridge for up to 5-7 days.
** You can always soak and cook more dried chickpeas than required. You can freeze cooked chickpeas and even freeze the cooking liquid, in batches. Genius move, I tell you!