Pour the canned chickpeas, including their liquid and baking soda, into a pot and simmer over medium heat for about 20 minutes.
If the water level drops too low, add more. The chickpeas should be soft and easily fall apart when tender. Be sure to reserve the cooking liquid.
Squeeze the juice from the lemon.
Peel and chop the garlic. Leave it rest in the lemon juice for 10 mins.
After 10 minutes add tahini, cumin, and salt and blend the mixture well for about a minute.
Once the chickpeas are cooked, drain them and clean them well under cold water to remove all the pieces of skin.
Now add the clean chickpeas to the mixer, together with an ice cube, and blend again. Add enough of the chickpea liquid to create a creamy, almost velvety hummus.
Finally, taste and adjust the seasoning, adding more salt or lemon juice if desired.
Serve the hummus with olive oil, fresh parsley, and sesame seeds.
Servings