1. Soak chickpeas for 10 hours in 5 litres of water with a pinch of bicarb. Change the water after 10 hours then continue soaking for a few hours or until ready to cook (there’s no need to add more bicarb).
2. Drain the chickpeas and place in a large pot, covered with fresh water. Bring to the boil. Turn down to a gentle simmer and cook for 3 hours or until completely soft. If the centre is still a little raw (like pasta or rice can be) it will make your hummus chalky.
3. Working quickly, drain the chickpeas in a colander, discarding the cooking liquid, and leave to drain for a few minutes. Once dry, pour the chickpeas into a Thermomix or other food processor and blitz on high speed for 5 minutes (2 min/speed 10 in a Thermomix, stopping to scrape down if necessary). The hotter the chickpeas are when blitzing the better.
4. After time has elapsed, add the ice, half the olive oil and all the salt. Blitz for another 3 minutes (1 min/speed 10 in a Thermomix, stopping to scrape down if necessary). Scrape down the sides with a spatula and add the tahini. Blitz for another 3 minutes (1 min/speed 10 in a Thermomix, stopping to scrape down if necessary), then scrape hummus into a container. Cover with remaining olive oil to prevent a skin forming and put a lid on top. Refrigerate until cool. (During this time, make your toum – recipe below.)
5. Once chilled, place lemon juice and toum in Thermomix and top with the hummus. Blend for 5 minutes (2 min/speed 10 in a Thermomix, stopping to scrape down if necessary). Taste and adjust seasoning with salt and lemon to your preference. Keep hummus in an airtight container in the fridge, bringing out 30 minutes before serving to bring to room temperature.
6. Toum is an emulsified garlic sauce. The idea is that it thickens like aioli but it can be tricky. If it doesn’t thicken, it can still be used in the hummus! (See Tips.) Having all the ingredients cold helps stop it splitting so place the bowl of blender or Thermomix in freezer for an hour. You can also chill the garlic and oil. The colder everything is the less likely the toum is to split.
7. Blitz garlic and salt for 3 minutes (in a Thermomix, blitz 2 sec/speed 8, then scrape down and repeat until finely chopped). Scrape down the sides with a spatula and add half the lemon juice.
8. With blender running (or Thermomix on speed 4 with Butterfly), blitz for 10 minutes slowly adding oil in a thin and steady stream (in a Thermomix, pour oil onto lid, allowing it to slowly drip through and blend until combined). Add remaining lemon juice and stir through. Taste and adjust seasoning if necessary.
Prawn and Crab Sauce
9. Peel and thinly slice the onions. Add to a saucepan with the olive oil and gently cook on a low heat until completely soft but not browned, stirring frequently.
10. In the meantime, peel and chop the prawn meat into small pieces around the size of a chickpea. Tom also squeezes the meat out of the heads and uses all the juices in the sauce too, adding extra flavour.
11. When the onions are ready add the butter, salt, maras pepper, cinnamon, allspice and toum. Stir until mixed well then add the prawns. Stir gently and continuously until the prawn meat is almost cooked then add the crab meat. Continue stirring until the crab is just cooked through (or warmed, if using pre-cooked) then remove from heat.
12. Roughly chop coriander and add most of it to the sauce with black pepper and paprika. Taste and adjust seasoning if necessary.
13. To serve, use a large spoon to dollop the hummus into the centre of a plate then smooth out to the edges in a circular motion, as though you were putting tomato paste onto a pizza. Try to make the edges thicker than the centre to give the hummus a bowl shaped effect.
14. Pour the sauce into the centre of the hummus and put more freshly chopped coriander on top.
15. Serve with crudités, fresh pita bread and cold beers.