Soak the chickpeas

• Place the dried chickpeas in a large bowl and cover generously with water.
• Soak overnight, then drain and rinse.

Boil the chickpeas

• Put the drained chickpeas in a pot and cover with water.
• Add the baking soda and boil until the chickpeas are soft and easily crushed.

Blend the hummus

• Add the boiled chickpeas to the food processor.
• Add the tahini, olive oil, salt, garlic, ground cumin and lemon juice.
• Blend until completely smooth.

Add ice and season

• Add the ice cubes and blend again until incorporated.
• Season to taste.

Store and serve

• Transfer the hummus to an airtight container and refrigerate; it will firm up as it sits.
• Top with smoked paprika and a drizzle of olive oil before serving.