• The day before, rinse the dried chickpeas under cold water. Place them in a large bowl and cover with water (about three times their volume). Soak for 8 to 12 hours.

Cooking chickpeas :

• The next day, drain and rinse again. Place in a pressure cooker or a stewpot and cover them with water. Close the pressure cooker or cover the stewpot, then bring to the boil. Cook for 45 minutes to 1 hour in a pressure cooker, or 1 to 1.5 hours in a stewpot, until tender. The pressure cooker reduces cooking time.
• Once the chickpeas are cooked, drain and leave to cool slightly. Remove 125 g (4.4 oz) for the garnish and peel the rest for a smoother texture.
• You can remove the skin from only part of the chickpeas, or use them with their skin on. In this case, use a powerful blender like the Thermomix or blend longer to refine the puree properly.

How to make the hummus :

• In a blender, add the cooked and peeled chickpeas, half the tahini, half the lemon juice, the garlic and the 2 tablespoons of cold water.
• Blend for 2 to 4 minutes, then add the remaining tahini and lemon juice, adjusting to taste.
• Continue blending, then check texture. Then add the ice cubes one at a time, stopping the blender to check the consistency.
• Note: Add ice cubes and/or cold water in stages to obtain a creamy hummus without liquefying it.
• When you have achieved the right texture, add salt to taste.
• Transfer the hummus to a serving plate. Make a slight well in the center, leaving the center raised.
• Place the reserved chickpeas in the center and generously pour olive oil around them. Garnish with paprika, cumin and fresh parsley, if desired. Sprinkle the chickpeas with a little sumac or Espelette pepper.
• Serve with pita bread, nachos or breadsticks and/or crunchy vegetables.