Classic Hummus with Crispy Chickpeas

1: Soak the chickpeas in a large bowl of cold water with 1 tsp of bicarb for 12-24 hours.

2: Drain the chickpeas, rinse well and reserve a handful for roasting. Place the rest in a pan of cold water with the rest of the bicarb and garlic cloves.

3: Bring to the boil, turn down the heat and simmer gently until tender - around an hour. Drain them, reserving the cooking liquid.

4: For the crispy chickpea topping, roast the handful of reserved chickpeas at 200°C with the paprika, garlic granules, za’tar and a splash of oil until crispy - 15-20 mins.

5: In a food processor, blend the boiled chickpeas with 2-3 tbsp of the cooking liquid. Add the tahini, blend, then add the cumin, garlic, lemon juice and blend again.

6: Add several ice cubes to whip the hummus, making it smooth, fluffy and creamy. Season to taste with salt.

7: Plate up the hummus in a bowl, top with the crispy chickpeas, fresh parsley and enjoy with dipper of choice!