Step 1

Add the chickpeas and bicarbonate of soda to a medium saucepan and cover with water by a clear 2".

Step 2

Place over a high heat and bring to the boil, then reduce and simmer for 15 minutes.

Step 3

Add the lemon juice, garlic and salt to a food processor/nutribullet and pulse briefly. Allow to marinade until the chickpeas have finished boiling.

Step 4

Drain the chickpeas and rinse in cold water until the chickpeas have cooled.

Step 5

Add the tahini to the lemon and pulse until creamy.

Step 6

Add the drained, cooled chickpeas and the cumin and pulse until completely smooth.

Step 7

Taste and add more lemon juice, salt or cumin as needed.

Step 8

(Optional) To serve, pour some into a bowl and place a few chickpeas on top. Drizzle with a little olive oil, sprinkle with some paprika and finish with a few parsley leaves.