In a bowl, add the dried chickpeas and 4 cups / 1 litre of water. Leave on your kitchen bench to soak overnight.

Once the chickpeas have been rehydrated, drain the water they have been soaking in and add them to a medium saucepan with 5 cups / 1.25 litres of fresh water, with the bicarb soda and ½ teaspoon of the salt.

Bring the chickpeas to a boil, then reduce to a simmer on medium heat and cook for 30-35 minutes until they’re super soft. To check, take one out, and if you can easily squeeze it between your fingers, they’re ready. (Please run the chickpea under cold water before trying this; otherwise, you may burn yourself). Most of the skins from the chickpeas will float to the top, and you can typically just collect them by scooping them from the top of the water. Rinse and repeat until you get most of the skins. Please don’t skip this step if you want creamy hummus!

Add the drained chickpeas to your food processor* (leaving a couple of tablespoons aside for the topping) and blend until you get a smooth paste. This should take about a minute.

If you find that your hummus is a little too thick, pour in cold water (around ¼ cup / 60ml) in one steady stream while the food processor is on. Add in the tahini, garlic, lemon juice, salt and cumin powder (if using). Blend on high for a few minutes, occasionally pausing to scrape down the sides.

Transfer to a bowl and spread out with the back of a spoon creating small waves or a spiral. Top with the chickpeas you saved earlier, drizzle a generous amount of olive oil, sprinkle with some cumin powder and sumac.