Silky Hummus

• 2 × 400g tins chickpeas, drained
• ½ tsp bicarbonate of soda
• 1 garlic clove
• 3 tbsp lemon juice
• ¾ tsp salt
• 120g tahini, well stirred
• 4–6 tbsp ice-cold water
• ½ tsp ground cumin
• Olive oil, paprika and parsley, to serve

Cover the chickpeas with water, add the bicarb and simmer until very soft and the skins float off. This is the secret to smooth hummus.

Drain, rinse off the loose skins, and keep them warm.

Blitz the garlic, lemon juice and salt in a food processor and leave it to soften the raw garlic bite.

Add the tahini and blend until thick and pale, then drizzle in the iced water a spoonful at a time until creamy.

Add the warm chickpeas and cumin and blend until completely smooth, scraping down the sides.

Spread in a shallow bowl with a swirl, then top with olive oil, paprika and parsley.