Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Soak the chickpeas with 1 teaspoon baking soda in enough water to cover overnight.

Strain the chickpeas and add to a large pot. Cover with water by 6 centimetres and add ½ teaspoon baking soda. Cover and bring to a boil. Reduce heat and simmer for 30 – 6 – 0 minutes, or until soft. Remove the lid and add 1 teaspoon of salt. Continue to simmer for an additional 15 minutes. Drain the chickpeas and set aside.

Measure out the tahini, olive oil and chickpeas and cut the lemon in half.

Peel and roughly chop the garlic.

Add the chickpeas, tahini, garlic, lemon juice and a pinch of salt to the food processor. Pulse 5 – 10 times, or until everything has started to break up. Turn on the processor and allow it to blend for 3 – 5 minutes. Slowly drizzle in about 5 tablespoons of ice water. Continue to blend 2 – 3 minutes until smooth. Add more ice water until desired texture is reached.

Taste hummus for seasoning, adjusting with salt and lemon juice as needed. To serve, smooth out on a platter and Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with olive oil and salt.