Drain & rinse the tins of chickpeas and then mix with the baking soda and a dash of water and microwave for 6 mins in 1 min bursts, swilling the chickpeas in between bursts

Squeeze the lemons for the 1/2 cup of juice and add together with the garlic and salt into a food processor and give it a good pulse, then let the garlic lemon juice mix sit for at least 10 mins to allow the garlic to mellow

Drain the now cooked chickpeas onto a big bowl of cold water and agitate the kernels to release the skins. With a slotted spoon fish out the skins that have risen up and continue the process until most of the skins have been removed, refreshing the water once or twice. Drain it all into a fine mesh sieve

Once the lemon juice & garlic mix has mellowed, add the tahini and cold sparkling water and give it a good blitz to get a creamy consistency. Add the oil, ground cumin & drained, de-skinned chickpeas and blend until creamy.

Serve with a drizzle of olive oil and a squeeze of lemon and sprinkle some smoked paprika over