Hummus (Lebanese Chickpea and Tahini Dip)

Instructions

1. Cover the chickpeas with plenty of cold water, stir in 1/2 tsp of the baking soda and soak overnight, 8 to 12 hours. Drain and rinse.
2. Put the chickpeas in a pot with fresh water to cover by 5 cm (2 in) and the remaining 1/2 tsp baking soda. Bring to a boil, skim off the foam, then simmer for 1 to 1 1/2 hours, until very soft and easily crushed between your fingers. Reserve 250 ml (1 cup) of the cooking water, then drain.
3. In a food processor, blend the tahini, lemon juice, garlic and salt for 1 minute. Add 3 tbsp of the ice water and blend for another minute, until pale and fluffy.
4. Add the warm chickpeas and blend for 3 to 4 minutes, adding ice water or cooking water a spoonful at a time, until completely smooth and creamy.
5. Taste and adjust the salt and lemon. Spread on a plate, making a shallow well with the back of a spoon.
6. Fill the well with the olive oil, scatter the whole chickpeas, paprika and parsley over the top and serve with warm bread.

Tips

• Short on time? Drain two 400 g (14 oz) cans of chickpeas and simmer them for 20 minutes with 1/2 tsp baking soda until very soft. Slipping off the skins is optional but gives the smoothest dip.
• Whip the tahini with lemon and ice water before adding the chickpeas. If it looks stiff at first, keep blending, because it loosens and turns pale. Use a light, fresh tahini, as old or dark tahini tastes bitter.