TM
* 200g Dried Chickpeas
* 1 teaspoon Bicarbonate of soda
* 1.2kg tap water
* A further ½ teaspoon Bicarbonate of soda
* 6 tablespoons Tahini
* 6 Cloves Garlic (or to taste), crushed to a paste
* The Juice of 1 large Lemon
* 100g water from the Chickpeas
* 40-50g Extra virgin olive oil
* Coriander leaves, to taste
* Salt
* Extra EVOO
* Smoked paprika, eg Pimentón de La Vera

===Method===
* Drain the soaking water from the Chickpeas, rinse and drain again.
* Place the Chickpeas in the internal Steaming basket and the tap water and ½ teaspoons Bicarbonate of soda in the bowl '''50 minutes / 100°C / Speed 1'''.
* The skins should be loosening and the Chickpeas soft - if not, cook for a further 10 minutes.
* Drain (reserving some of the liquid) and leave the Chickpeas to cool.
* Remove the skins if a very smooth Hummus is desired.
* To the bowl (no need to wash) mix the Tahini, Garlic and Lemon juice with a handful of the Chickpeas '''30 seconds / Speeds 5-7-9'''.
* Scrape down the inside of the bowl.
* Add the remaining Chickpeas, the Chickpea water and the Oil '''30 seconds / Speeds 5-7-9'''.
* Add the Coriander leaves '''30 seconds / Speeds 6-8-10''' or until you have the desired fineness of Coriander.
* Serve in dishes drizzled with the extra Oil and sprinkled with the Paprika.

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