Ingredients.

Hummus:

400g tin chickpeas

1/2 tsp bicarbonate of soda

125ml (1/2 cup) tahini, I like to use Al Nakhil but any will work

1 clove garlic, a small one (or half a big one)

60ml (4 tbsp) lemon juice, about 1.5 lemons usually

About ½ tsp salt, plus more to taste

½ tsp ground cumin

¼ tsp smoked paprika, optional but delicious

Iced water or ice cubes, approx. 100ml

A few tbsp extra virgin olive oil

Tortilla chips/pita/flatbread, for dunking

Top with any/all of the below:

100g feta

Handful of sundried tomatoes, chopped

Handful kalamata olives

2 tbsp chopped pistachios

2 tbsp pomegranate seeds

A few pickled chillies

Fresh basil & parsley, chopped

1 tbsp sumac

Equipment.

blender

Method.

1. Make the hummus: Start by adding the chickpeas and bicarbonate of soda to a saucepan and covering them with an inch or 2 of water. Simmer for 20mins until they’ve completely broken down, then drain and rinse under cold water for 30 seconds
   3. Meanwhile, add the garlic, salt, lemon juice, cumin & paprika to the blender with a splash of ice cold water (or a couple of ice cubes) and blend until the garlic has broken down
   4. Then add the tahini along with another splash of water (or an ice cube/2) and blend again until light and creamy
   5. Finally, add the cooled chickpeas and continue blending until completely smooth, adding more iced water/ice cubes to reach the desired consistency, when needed. Check for seasoning and scrape down the sides of the blender a few times to ensure everything is nicely incorporated

2. Prepare toppings: finely chop herbs & nuts, slice sun dried tomatoes, de-stone olives and halve them, crumble up the feta etc

3. To serve: Smooth the hummus into a large serving bowl and create a swirl pattern in the top to hold the toppings. Drizzle generously with good quality extra virgin olive oil then pile on your chosen toppings in layers. Serve with tortilla chips or bread for dunking