Hummus

Drain the chickpeas

Drain and rinse the chickpeas well.

Simmer to soften

Put the chickpeas in a small pot with the baking soda and enough water to cover, and simmer gently to soften the skins.

Whip the tahini

Blend the tahini with the lemon juice until it turns pale and creamy.

Add garlic and spice

Add the garlic, cumin and a pinch of salt to the tahini and blend again.

Blend in the chickpeas

Drain the warm chickpeas and add them to the blender, drizzling in the ice water until the hummus is silky smooth.

Rest before serving

Let the hummus rest at room temperature so the flavors settle.

Finish and serve

Spread the hummus on a plate, drizzle with olive oil, sprinkle with sumac and parsley, and serve with warm pita.