Hummus

Simmer the chickpeas, soaked overnight, in water with bicarbonate of soda for forty minutes, until soft enough for the skins to come away.

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

Whisk the tahini with lemon juice; once it thickens and seizes, add iced water a little at a time until it has a creamy consistency.

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.