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Soak 500g dried chickpeas in water for about 6 hours until they double in size
Rinse the soaked chickpeas under running water and check for any bad ones
Transfer chickpeas to a tall pot and fill with 1.5-2L of water
Bring to a boil over high heat and scoop off the foam from the surface
Add 1 tsp baking soda to help break down the skins
Cover with a lid, reduce heat to medium, and cook for 1-2 hours until chickpeas are completely broken down and mushy
Leave uncovered for another 10 minutes to evaporate excess moisture
Spread cooked chickpeas on a metal tray and cool in the fridge for about 30 minutes
Add cooled chickpeas to a food processor and blend for about 5 minutes until you have a fluffy paste
Stream in 100g sunflower oil while the machine is running, pausing to scrape down the sides
Add 450g light-coloured tahini paste and blend until combined, pausing frequently to mix
Add 200ml fresh lemon juice and 2.5 tsp salt, blending until the mixture thins out
Add 150-200g ice while the machine is running to cool the mixture and achieve the desired silky texture
Transfer to a container and refrigerate until chilled
Give the hummus a good mix to remove air bubbles before serving
Plate by creating a swirl pattern with the back of a spoon
Top with olive oil and cooked chickpeas as garnish