Method
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Cook the Chickpeas: Place the chickpeas in a saucepan and cover with cold water. Add the bicarbonate of soda and garlic cloves, then bring to a boil. Let them cook for 15–20 minutes until the chickpeas are very soft. Drain, reserving some of the cooking liquid.
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Blend to Perfection: Transfer the chickpeas and garlic to a food processor. Add the lemon juice and blend on high speed. Slowly drizzle in the tahini while blending continuously. For an ultra-smooth texture, add a little reserved cooking liquid as needed. Season with salt to taste and allow the hummus to cool.
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Prepare the Topping: Melt the butter in a saucepan over medium heat. Add the sliced garlic and sauté for 2–3 minutes until it turns golden brown. Stir in the smoked paprika and cook for another minute.
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Assemble and Serve: Spoon the hummus into a serving bowl and drizzle the warm, aromatic topping over it. Serve with warm pitta bread for dipping.
Enjoy this luscious, restaurant-quality hummus at home, and experience the joy of silky-smooth perfection with every bite!
