- Soak the chickpeas overnight in a large pan of water. Drain and rinse well. Put back into the pan and pour over plenty of water. Add the baking soda and bring to the boil over a medium heat. Reduce the heat to a simmer, skimming off any scum as you go, and cook for about 1 – 1 ½ hours or until the chickpeas are tender.
- Drain the chickpeas, reserving the chickpea water; put it into a jug for later. Pop most of the chickpeas into your blender and add the tahini, lemon, garlic and salt. add 100ml of the chickpea water and start to blend, adding a little more if needed to get it super creamy – this will be 50-100ml. Keep checking the flavours to get the right balance of lemon, garlic and salt.
- Swirl the hummus onto a serving dish and top with the remaining chickpeas and parsley. Wet the tip of a fork and dip it into the paprika. Firmly dunk this into the hummus to leave an imprint around the edge. Don’t slide the fork or it will not work. Drizzle loads of oil over the top and serve immediately.
Serves 6 as a meze
200g chickpeas (uncooked)
½ tsp baking soda
The juice of a lemon
2 cloves garlic
A small handful of parsley leaves
1 tbsp paprika
Extra virgin olive oil to serve
Breads and veggies for dunking