Classic Middle Eastern Creamy Chickpea-Tahini Hummus

Drain and rinse both cans of chickpeas. Cover the beans with about 1L clean water in a saucepan and simmer gently for 20 minutes.

Turn off heat; if peeling, stir in 1 1/2 tsp baking soda and rest a few minutes. Rinse with cool running water and rub gently to remove loose skins.

Drain chickpeas, transfer to a food processor with 1–2 garlic cloves and process until finely broken down.

With the processor running, add two ice cubes, 80ml tahini, 1/2 tsp salt and juice of one lemon; blend 4–5 minutes until creamy.

If too thick, add cold water one tablespoon at a time, up to two tablespoons, and process to the desired consistency; taste and adjust seasoning.

Spread in a shallow dish; if desired top with 1 tbsp olive oil and 1/4 tsp sumac. Serve at once or cover and refrigerate at 4°C or below within two hours.