The Only Hummus Recipe You Need

Put the chickpeas in a large pot and add enough water to come 8cm above the level of the chickpeas. Leave to soak over-night.

The next day drain off the soaking water and cover with fresh water. Add the baking soda and cook for about 35-40 minutes or until very soft, skimming off any scum and skins that rise to the surface.

Drain and leave to cool slightly. Take out 1 cup of the cooked chickpeas and set aside for garnish. Put the remaining chickpeas and all the remaining ingredients except the iced water in a food processor and whiz to a thick paste. Add the water and process further until silky smooth, adding more water if needed.

TO SERVE: Heat the oil and butter in a small frying pan and cook the reserved chickpeas for about 8 minutes or until golden and crisp, tossing frequently.

Spread the hummus over a large plate and spoon over the chickpeas. Add a generous drizzle of olive oil then sprinkle with sumac and salt and the parsley.