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Drain a can of chickpeas and add them to a pan with a teaspoon of baking soda. Cover with cold water, bring to a simmer, and let cook for 5-6 minutes.
Use a perforated spoon to skim the husks that have floated to the top of the water, then rinse your chickpeas well in cold water.
Add your rinsed chickpeas to a food processor. Top with a little salt, the juice of one lemon, and two cloves of garlic before blending for 7-8 minutes to fully incorporate the ingredients.
Add a couple of heaping tablespoons of tahini and blend again for about 3 minutes, slowly drizzling a little olive oil into your hummus throughout the process.
Remove your hummus to an airtight container and let it chill in the fridge for a couple of hours.
Add your chilled hummus to a bowl and use a large spoon to gently create a crater in the center. Top with a little cumin and a whole lot of good olive oil in the center.
Serve this with warm pita or veggies as an appetizer, or add it to your favorite wrap as an easy and delicious spread.