Drain and rinse 1 can of chickpeas. In a medium saucepan, combine chickpeas with fresh water and ½ teaspoon of bicarbonate of soda. Bring to a gentle boil and simmer for 15-20 minutes until very soft. Drain and rinse under cold water.

In your food processor, add 2 peeled garlic cloves, ½ teaspoon of salt, and lemon juice. Process until finely minced and let it rest for about 10 minutes.

Add prepared chickpeas, ½ cup tahini, ½ teaspoon cumin powder, and a few ice cubes to the food processor. Blend on high speed until creamy and smooth, drizzle in 2 tablespoons of olive oil while blending.

Check the consistency of the hummus. If too thick, gradually add 1-2 tablespoons of cold water until desired texture is reached.

Transfer hummus to a serving bowl. Drizzle with more olive oil and sprinkle with cumin or paprika. Serve immediately or store leftovers in an airtight container.