1. Soak the chickpeas in a glass or ceramic bowl filled with the fresh filtered water and bicarbonate of soda.
2. Cover with a cloth and allow to soak for approximately 24 hours up to 48 hours (you will notice the chickpeas expand in volume, feel free to change the water after 24 hours).
3. Drain and rinse the chickpeas and place in a pot with 6 cups (1.5 litres) of fresh filtered water, garlic cloves and 1 tablespoon of sea salt.
4. Bring to the boil, then lower the temperature and let simmer for 3 hours or until the chickpeas feel soft. Skim off any foam or skin from the chickpeas that rises to the surface.
5. Drain through a colander/sieve over a bowl to reserve the cooking water.
6. Place the cooked chickpeas (reserve a handful for garnish), cooked garlic (and if you love garlic as much as we do, add 2 cloves of raw garlic at this stage) in a food processor with the remaining ingredients and half a cup of the cooking water. Mix for a few minutes, until smooth. Taste and feel the consistency. Add more salt or cooking water if desired. Keep blending until you reach a super smooth and creamy hummus.
7. Place in a bowl, sprinkle a few whole chickpeas in the middle, drizzle with olive oil, fresh parsley and cumin seeds.
8. If you are not eating it immediately, then cover the hummus with cling film and it will keep in the fridge for 3-5 days.
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