If using dried chickpeas, drain them well after soaking, then put them into a medium saucepan with the ½ tsp bicarbonate of soda and enough water to cover by about 4cm. Bring to a simmer, cover with the lid and simmer for 30-50 minutes.

Using a slotted spoon, agitate the chickpeas in water to release and discard the skins.

Put the chickpeas into a food processor with tahini, garlic, lemon juice, reserved chickpea water, and salt. Blitz until smooth, adjusting consistency with more tahini, garlic, lemon, salt, and chickpea water.

Spread the hummus in a shallow bowl, top with olive oil, and personalize with desired toppings.

For Marinated mushrooms, prepare garlic, olive oil, lemon zest, lemon juice, thyme, maple syrup, and mushrooms. Grill mushrooms and prepare the oil mixture. Marinate for an hour.

For Warm chickpeas and garlic, fry garlic in oil, strain, mix with chickpeas, salt, and paprika. Spread onto hummus.

For Tahini and green shattah, make tahini sauce, and shattah separately. Spread onto hummus and top with pine nuts.