1. Soak the chickpeas overnight, together with the baking soda in a pot covered with water. Add at least four times the volume of the chickpeas in water. (In summer, it’s best to soak in the fridge to prevent fermentation.)
2. The following morning, bring the pot to the boil over high heat, using the same water. Once boiling, strain the chickpeas and rinse thoroughly. Return the chickpeas to the pot and cover with fresh water to approximately 4cm (1.6 in) above the chickpeas. Bring to the boil once again, reduce heat, and use a spoon to periodically remove the foam until the water is clear.
3. Once the water is clear, add 3 cloves garlic and olive oil. Continue cooking on medium heat until the chickpeas become very soft. Be careful not to let the water completely evaporate – add more water if required.
4. Once the chickpeas are fully cooked, add salt and gently mix through. At this point, reserve 1 cup cooking liquid to use in the hummus as well as a handful of whole chickpeas for garnish. Allow to cool.
5. To make the hummus, use a Thermomix or blender. Add chickpeas, 50 grams (1.8 oz) reserved cooking liquid, 1 clove garlic, tahini, roughly torn parsley, chilli and lemon juice into mixing bowl. In a Thermomix, blitz 30 sec/speed 10. In a blender, blitz on high speed for 30 seconds. Check consistency and flavour – add more liquid, lemon juice and salt, as desired, then mix again.
6. Serve on a shallow plate, spreading in circular motions with a spoon. Garnish with chopped parsley and olive oil and reserved whole chickpeas.