1 cup dry chickpeas, soak overnight in plenty of water
1 tbsp baking soda
¼ cup sesame seeds, dry roasted in pan
ice cubes and ice water
1 bulb garlic
¼ cup olive oil, more if needed
½ tsp roasted cumin powder
lemon, salt & paprika to taste

1. Roasted garlic: Preheat oven to 400°F (200°C). Chop off the head of the garlic. Drizzle with ¼ cup olive oil and sprinkle some salt. Wrap with aluminum foil. Bake in oven for 45 minutes. However, start checking at the 40-minute mark. You want a deep golden color. Once cooled, squeeze out the garlic and reserve olive oil to use in step 4.

2. Meanwhile, drain the chickpeas and transfer to a pot. Add the baking soda and stir on medium heat for about 3 to 5 minutes. You will notice considerable soap-y bubbles. At this stage, add plenty of water to cover the chickpeas entirely. Bring to a boil but continue to monitor the pot. Collect and discard any foam/ chickpea skins that float to the top. This step is essential. The goal is to remove ALL of the chickpea skin for a smooth hummus. The chickpeas can take anywhere between 30 minutes to an hour to completely cook. Once cooked through completely, agitate them a little to remove any additional skins remaining.

3. Tahini paste: In a food processor, add the roasted sesame seeds and a couple ice cubes. Blitz to form a paste like consistency. You will notice that the ice/cold water makes the tahini lighter in color and fluffier. Taste to check the bitterness and consistency. Add more ice to subdue the bitterness.

4. Hummus: Add peeled chickpeas, roasted garlic (reserve some for garnish), ¼ cup ice water, 1 tbsp tahini, big squeeze of lemon, cumin, oil from step 3 and salt. Puree until smooth. Adjust – add more tahini if bitterness is lacking, paprika to taste, oil and lemon to tie it all together. Always add ice cold water for a fluffy hummus. Right before plating, give it a quick stir to incorporate some air. Serve with an additional glug of olive oil, some roasted garlic and a sprinkle of paprika.