Traditional Hummus

Serves 6-8 with nibbles

200g dried chickpeas
1/2 tsp bicarbonate of soda
3 tbsp. tahini
3 tbsp. extra virgin olive oil
1 tsp cumin
1/2 tsp paprika
Juice of 1 lemon
1 clove garlic, crushed
Sea salt and ground black pepper

1. Soak the chickpeas overnight in a bowl of cold water with the
bicarbonate of soda.
2. Drain and rinse then put into a saucepan and cover with double the
amount of water.
3. Cook on a low heat for 4 hours until tender. Drain, reserving a little of
the cooking water.
4. In a food processor, tip in the chickpeas with the reserved water and
add the tahini, cumin, paprika, lemon juice and garlic.
5. Blitz to combine. Slowly add the olive oil, blitzing in between, until you
achieve the desired smooth consistency. Season with salt and pepper,
taste and add more lemon or tahini if you feel it needs it.
6. Blitz again, then use a spatula to spoon into serving dishes. 
7. Garnish with a little more paprika and drizzle of olive oil, or you could
top with a sprinkling of za'atar or sumac.