01 -
Place garbanzo beans in a saucepan with 500 ml water and bring to a simmer. Stir in baking soda and cook for 10–15 minutes. Remove from heat, drain, and rinse thoroughly under cool water.
02 -
When beans are cool enough to handle, rub them gently between your hands to loosen and remove skins. Discard skins for a smoother texture.
03 -
Transfer skinned chickpeas and minced garlic to a food processor. Pulse until a fine, powdery consistency forms.
04 -
Add salt, tahini, ice cubes, and lemon juice to the processor. Blend for 5 minutes, scraping down sides as needed. Add hot water a tablespoon at a time until desired creamy consistency is achieved.
05 -
Refrigerate hummus for at least 30 minutes before serving to allow flavours to meld.
06 -
Spread hummus in a shallow bowl, drizzle with olive oil, and sprinkle with smoked paprika. Serve with fresh vegetables or pita chips.