Method
Cook the Chickpeas: Place the chickpeas in a saucepan and cover with cold water. Add the bicarbonate of soda and garlic cloves, then bring to a boil. Let them cook for 15–20 minutes until the chickpeas are very soft. Drain, reserving some of the cooking liquid.
Blend to Perfection: Transfer the chickpeas and garlic to a food processor. Add the lemon juice and blend on high speed. Slowly drizzle in the tahini while blending continuously. For an ultra-smooth texture, add a little reserved cooking liquid as needed. Season with salt to taste and allow the hummus to cool.
Prepare the Topping: Melt the butter in a saucepan over medium heat. Add the sliced garlic and sauté for 2–3 minutes until it turns golden brown. Stir in the smoked paprika and cook for another minute.
Assemble and Serve: Spoon the hummus into a serving bowl and drizzle the warm, aromatic topping over it. Serve with warm pitta bread for dipping.
Enjoy this luscious, restaurant-quality hummus at home, and experience the joy of silky-smooth perfection with every bite!