If you make my hummus once, I very much doubt that you would consider the store bought variety ever again. It is delicious with a silky smooth texture, has very few ingredients and is simple to make. Great for entertaining and even better made a day or two in advance.
Drain the chick peas and place them in a bowl of warm water. Add the bi-carb soda and soak for half an hour.
Peel off the skins . They should come off easily by simply pinching each pea between your thumb and forefinger. If not you will need to soak them for a little longer. This is a tedious job, but well worth the effort. Removing the skins will make for a much smoother texture.
Place the peeled and drained chick peas in the food processor and pulse for a minute or two or until the peas have become grain like.
For an extra silky texture, add the ice cube and pulse for 30 seconds (this step is optional but it makes for an extra creamy dip). Scrape down the sides of the food processor if necessary.
Add the tahini, minced garlic clove salt and 2tbls of the lemon juice and pulse for another 30 seconds.
Taste test and add the remaining lemon juice if you wish 1tbs at a time, tasting in between each addition. I like to add the lemon juice gradually because too much can be over powering. You may also need to add a little extra salt to taste.
When the dip is smooth and creamy, pour into a serving bowl making indented swirls on the top with the back of a teaspoon.
Drizzle with the olive oil and decorate with a little finely chopped parsley and a shake of paprika.
Serve with pita or veggie batons or both.