Before starting, please read all the tips and secrets I have provided above, they’ll definitely make a huge difference.

In a bowl, add the dried chickpeas and cover with twice its volume with cold water, add 1 teaspoon of baking soda. 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 large pot and cover with 1 1/2 liters/ 6 cups fresh water . Bring to a boil, remove the scum that appears on top and add the rest of baking soda. The scum will appear one more time after the addition of baking soda, remove the scum one more time. Turn down the heat and simmer gently until they’re tender – they need to be easy to mush, and almost falling apart, r until the chickpeas are very soft and smush when pressed between your fingers, will take between 1 to 2 hours depending on your chickpeas. Add more hot water if they seem to be boiling dry.

The second day, in the bowl of a food processor, add half of the ice cubes and pulse to crush the cubes, add the pureed chickpeas and pulse a few times to homogenize.

Gradually add the sunflower oil and pulse to integrate together.

You may need to add more lemon juice and salt, adjust to your preference.

Transfer hummus to shallow serving plates and create a well in the center with the back of a spoon. Garnish with reserved chickpeas/ paprika/cumin powder/ sumac, to make the fork impressions on hummus, dip the back of the fork in water so it coats the back of fork tines with light pressure, impression the paprika/cumin powder/ sumac onto the hummus surface and drizzle with quality extra virgin olive oil. You will love this recipe, I promise. Watch the detailed video tutorial. Enjoy!