If using canned chickpeas, skip to step 7 (check notes in my tips above)
If using dried chickpeas, soak dry chickpeas overnight in cold water. Ensure they are in a large bowl as they will double or triple in size
The next day, rinse under water and boil in fresh water in a pot medium on heat.
Add 1 teaspoon baking soda to the pot once it starts to boil. Keep an eye and remove any foam that appears on the top
Cook until chickpeas are very soft, approximately 25 minutes. Drain and rinse under cold water
If wishing to peel chickpeas, refer to instructions on how to peel chickpeas quickly in notes above.
Add chickpeas to a blender or food processor. Add tahini, juice of the lemon, garlic, extra virgin olive oil, sea salt, ice cubes and splash of water. Blend until a smooth texture is achieved. If it’s too grainy or thick, add a splash more cold water or another ice cube to help it smoothen.
Serve in a bowl and with a spoon create a well or dipped design on the top. Garnish with extra chickpeas, sprinkle of smoked paprika, drizzle of extra virgin olive oil and some chopped parsley. Serve alongside crispy pita chips and some chopped veggie sticks and enjoy!