Authentic Lebanese Hummus

Ingredients
1 cup dried chickpeas if you can get skinless chickpeas skip step 6
1 tbls bicarbonate of soda + 1 tsp
1/2 cup tahini
2 large lemons about half a cup.
1 tbls salt
1/4 cup chickpea water
1-2 cloves of garlic
2-3 ice cubes

Instructions

1. Soak the chickpeas in a large bowl full of water. Add 1 tablespoon of bicarbonate of soda, stir and soak overnight. The chickpeas should double in size the next day.
2. Rinse the chickpeas and place in a pot with double the amount of cold water. Add 1 teaspoon of bicarbonate and stir.
3. Bring to a boil, then lower the heat and cook for an hour. Skim off any scum from the surface and top up the boiling water if it runs low.
4. Test one chickpea by squishing it between your fingers, the skin should come away easily.
5. Drain the chickpeas into a colander but reserve one cup of the water aside.
6. Now work quickly and remove as many of the skins as you can before they cool. You don’t have to remove every single one but the more the better.
7. Put the chickpeas in the food processor along with half of the tahini, lemon juice, garlic salt and 2 tablespoons of the cooking juices.
8. Whizz the chickpeas for a few minutes. Add 2-3 ice cubes and whizz again until smooth.
9. Keep adding a bit more lemon and tahini in stages until you get it right.
10. Drizzle with good olive oil and Aleppo pepper upon serving.

Adjust garlic, lemon and salt to taste. You may also add 1 tsp ground cumin if you like.