The next day, rinse the chickpeas well to remove the baking soda. Boil them over medium heat, skimming off any white foam. Add a little salt and cook for about 1 hour, or until the chickpeas are completely tender.

Take 1 cup of warm chickpeas and place in a blender. For each cup, add: 2 tablespoons tahini, juice of half a lemon, 2 ice cubes, 1 clove of garlic, 1/2 teaspoon salt, and 2 tablespoons olive oil. Blend until you reach the desired consistency. Taste and adjust salt and lemon juice as needed.

Spoon the hummus mtabbal onto a plate. Garnish with whole chickpeas, a sprinkle of cumin and paprika, and a drizzle of olive oil, or as you like. Enjoy!