|20 min||5 min||Easy|
Place chickpeas and bicarb soda in a medium saucepan, cover with water and bring to the boil over high heat. Cook for 12 minutes.
Strain and rinse under cold water
Place garlic, lemon juice, salt, tahini and water into the bowl of a food processor and blitz until smooth and creamy.
Add chickpeas and cumin and blitz until smooth.
Drizzle in the olive oil whilst the motor is running and blitz until incorporated.
Spread the hummus onto a serving plate and garnish with feta, green olives and pinenuts
Sprinkle over paprika and drizzle with olive oil.
Place the hummus onto a serving board and surround with crackers.
As an additional option, serve a small bowl of pickled vegetables alongside.