Hummus (the best one yet)

Dried chickpeas, 500g, soaked in cold water overnight
Olive oil, 3/4 cup
Tahini, hulled (light coloured), 300g
Ice cubes (10 -15)
Lemons, 2-3, juiced (if the lemons are not that acidic, add a little citric acid)
Salt, to taste
Bicarbonate soda, 1/2 tsp

Drain the chickpeas and place in a large saucepan.

Cover the chickpeas with 1.5 litres of water.

Bring to the boil and boil for an 30 minutes, skimming off the foam as it build up.

Add the bicarbonate soda, cover and simmer for at least an hour.

Remove the lid and boil until almost all of the liquid has evaporated and the chickpeas are mushy.

Transfer the chickpeas to a baking tray to cool. Cooling will only take 30 minutes if you place the tray in the fridge.

Transfer the chickpeas the bowl of a food processor and process for 5 minutes, scraping down the sides every few minutes.

With the motor running, pour in the olive oil and process for another 3-5 minutes. Scrape down with a spatula.

Add the tahini and process for another 3-5 minutes. Scrape down, as above.

Add the lemon juice and salt, process for another few minutes. Scrape down, as above. Add more lemon, citric acid or salt, to taste.

Add the ice cubes and process until the mixture is smooth and runny.

Scrape down the bowl of the food process and transfer to a container and refrigerate until needed.

You may want to serve by creating a crater in the chilled hummus and pouring in some olive oil and roasted chickpeas.

Eat with Lebanese bread.