Add the dry chickpeas to a large bowl and cover with plenty of cold water. Cover with a tea towel or a plate and leave to soak for 8 hours or overnight.

Thoroughly drain and rinse the chickpeas and add them to a saucepan along with the bicarbonate of soda. Cover with hot water straight from a kettle so that the water is 2 inches deeper than the chickpeas. Cover the pan with a lid, bring the water to the boil then reduce the heat and simmer for 30 minutes.

Transfer 5 tbsp of water to a small glass and place it in the freezer while you carry out the next steps.

Drain the chickpeas and add them to a mixing bowl. Pour in cold water and rub the chickpeas with your hands to remove the skins and sieve out as many as possible.

Add the skinned chickpeas to a food processor along with the tahini, juice of the lemons, cumin powder, za’atar, paprika and a generous pinch of salt. Peel the garlic cloves and add them to the food processor. Process the ingredients until mostly broken down. Then slowly pour in the olive oil and ice cold water from the freezer. Process for 4-5 minutes until the hummus is super smooth.

Transfer to a serving bowl and top with a drizzle of extra virgin olive oil, a sprinkling of za’atar and paprika.

Finally, roughly chop a few leaves of parsley and sprinkle on top to finish. This hummus will taste best eaten the same day, but you can store for 4-5 days in the fridge in an air-tight container.