1. Soak the chickpeas
   
   • 250 g dried chickpeas (8.8 oz), 1 L cold water (33 fl oz).
   • Soak overnight until swollen and softened.
2. Cook until very soft
   
   • Drain. Transfer to a large pot and add enough water so the water volume roughly equals the chickpea volume.
   • Add 1 tsp baking soda. Bring to a boil, skim foam, then cook at a steady simmer.
   • After 45 min, add 1 tsp salt; continue cooking 15 min more (total ~60 min), until very tender.
   • Drain well and cool to lukewarm.
3. Blend the hummus (ultra-smooth)
   
   • In a food processor: chickpeas + 4 garlic cloves. Process to a paste (scrape sides as needed).
   • With machine running, add: 270 g tahini (9.5 oz), 1½ tsp salt, 80 ml lemon juice (2.7 fl oz).
   • Slowly stream in 100 ml ice-cold water (3.4 fl oz). Let it run ~5 min until fluffy and luscious.
4. Serve
   
   • Spread on a plate, make a shallow well. Top with a handful of reserved chickpeas (optional).
   • Finish: generous olive oil, a pinch of smoked paprika, chopped parsley.
5. Optional topping: roasted pepper mélange
   
   • Roast 3 bell peppers (mixed colors) at 180 °C / 360 °F for ~38 min, until skins char.
   • Steam in a sealed bag, peel, deseed, slice into strips.
   • Sauté 2 crushed garlic cloves in a drizzle of olive oil; add peppers, ½ tsp salt, ½ tsp pepper; cook 5 min. Cool to room temp.
   • Spoon over hummus; finish with olive oil and parsley.

   Notes & Swaps

• Texture: Overcook chickpeas slightly for silkier hummus; if dry, add more ice water by the tablespoon.
• Baking soda: Speeds softening. Rinse well after cooking if you’re sensitive to its taste.
• Tahini quality: Use smooth, pourable tahini. If bitter, balance with a touch more lemon.
• Garlic level: Raw garlic is punchy—reduce to 1–2 cloves for a milder profile.
• Make-ahead: Keeps 3–4 days refrigerated (covered). Loosen with cold water before serving.
• Garnish ideas: Aleppo pepper, sumac, toasted pine nuts, pickled turnip, or a spoon of chermoula.