Hummus

Simmer soaked chickpeas with a little bicarbonate of soda for about forty minutes, until the skins slip off.

Rub the chickpeas between your palms under cold water and skim off the skins that rise.

Whisk the tahini with lemon juice; once it seizes, add iced water a little at a time until it is smooth and pale.

Blend the warm chickpeas, loosened tahini, lemon-steeped garlic, cumin and salt for three minutes.

If it is stiff, add a spoonful or two of the cooking liquid and blend again; it should fall slowly from a spoon.

Spread in a bowl, make a well with the back of a spoon and serve with olive oil, pepper flakes and whole chickpeas.