Hummus

1Preparation

1. Soak the chickpeas overnight (12 hours) in plenty of cold water with ½ tsp baking soda.
2. Drain and rinse the chickpeas well.

2Cooking

1. Cover the chickpeas with three times their volume of water, add the remaining baking soda, and skim off the foam and loose skins as it boils.

   🔥 high heat⏱ 10 min timer
2. Simmer until the chickpeas are very soft and crush easily between your fingers.

   🔥 low heat⏱ 70 min timer

3Serving

1. Drain the chickpeas, keep 2 tbsp for garnish and blend the rest while still hot until smooth.
2. Add the tahini, lemon juice, garlic and salt, then the ice water gradually, and blend for 3–4 minutes until creamy and pale.
3. Spread it in a plate with the back of a spoon, pour over the olive oil and garnish with the whole chickpeas, paprika and parsley.

💡 Tips & common mistakes

• Common mistake: using chickpeas that are not soft enough — the hummus stays grainy however long you blend.
• Ice water makes the hummus paler and smoother.
• Keeps in the fridge for 4 days in a sealed container with a layer of oil on top.

🔁 Substitutions

• To save time, use 3 cups canned chickpeas, drained and simmered for 10 minutes to soften.