1. Peel the chickpeas - This is an optional step but we highly recommend it if you want a super smooth hummus. There are two easy ways to do this: Either ‘pop’ the chickpeas out of their skins or spread them between two clean tea towels. Gently rub the towels together, (be careful not to crush the chickpeas) the friction should cause the skins to come off. Discard the skins.

2. Simmer chickpeas - Add the peeled chickpeas and ½ tsp salt to a medium saucepan with enough water to cover. Bring to a boil and then turn down the heat to medium low, simmer for 10 - 15 minutes or until the chickpeas are soft. Reserve about ½ cup of the cooking water, then drain chickpeas.

3. Make the Hummus - Add the warm chickpeas, ground cumin, tahini, garlic, olive oil, 2 tbsp of lemon juice, 2 tbsp reserved chickpea water and 1 or 2 ice cubes into a food processor. Process until smooth, add more of the reserved chickpea water if needed. Taste and adjust seasoning. You might need more tahini and lemon juice as well. Process until super smooth. (Don’t worry if it looks a bit too runny, it will thicken when it stands.)

4. Garnish and Serve - Spoon the hummus into a bowl, drizzle with olive oil and garnish with your favorite toppings.