Super smooth hummus recipe
 If you like your hummus silky smooth, this is the recipe for you! The key is to thoroughly cook the chickpeas with the bicarbonate of soda which helps soften the skins. Cooking the garlic also ensures you get a gentle garlic flavour, without any of the harshness you sometimes find. 400g tin chickpeas, drained and rinsed½ tsp bicarbonate of soda2 garlic cloves2 tbsp fresh lemon juice75g/2¾oz tahini½ tsp salt, plus extra if desiredpitta breads, warmed, to serve (optional) 400g tin chickpeas, drained and rinsed ½ tsp bicarbonate of soda 2 garlic cloves 2 tbsp fresh lemon juice 75g/2¾oz tahini ½ tsp salt, plus extra if desired pitta breads, warmed, to serve (optional) 30g/1oz butter3 garlic cloves, finely sliced1 tsp smoked paprika 30g/1oz butter 3 garlic cloves, finely sliced 1 tsp smoked paprika Method Place the chickpeas in a saucepan and cover with cold water. Add the bicarbonate of soda and garlic and boil for 15–20 minutes until the chickpeas are very soft. Drain into a bowl and reserve the cooking liquid. Add the chickpeas and garlic to a food processor with the lemon juice. Blend on a high speed and slowly drizzle in the tahini. Keep blending until the hummus is extremely silky smooth, adding a little of the cooking liquid if required to loosen the consistency. Season with the salt to taste and set aside to cool.To make the topping, melt the butter in a saucepan over a medium heat. Fry the garlic in the butter for 2–3 minutes until just turning golden brown. Stir in the paprika and fry for a further minute. Transfer the hummus to a serving bowl and drizzle the topping over. Serve with the pitta breads. Place the chickpeas in a saucepan and cover with cold water. Add the bicarbonate of soda and garlic and boil for 15–20 minutes until the chickpeas are very soft. Drain into a bowl and reserve the cooking liquid. Place the chickpeas in a saucepan and cover with cold water. Add the bicarbonate of soda and garlic and boil for 15–20 minutes until the chickpeas are very soft. Drain into a bowl and reserve the cooking liquid. Add the chickpeas and garlic to a food processor with the lemon juice. Blend on a high speed and slowly drizzle in the tahini. Keep blending until the hummus is extremely silky smooth, adding a little of the cooking liquid if required to loosen the consistency. Season with the salt to taste and set aside to cool. Add the chickpeas and garlic to a food processor with the lemon juice. Blend on a high speed and slowly drizzle in the tahini. Keep blending until the hummus is extremely silky smooth, adding a little of the cooking liquid if required to loosen the consistency. Season with the salt to taste and set aside to cool. To make the topping, melt the butter in a saucepan over a medium heat. Fry the garlic in the butter for 2–3 minutes until just turning golden brown. Stir in the paprika and fry for a further minute. To make the topping, melt the butter in a saucepan over a medium heat. Fry the garlic in the butter for 2–3 minutes until just turning golden brown. Stir in the paprika and fry for a further minute. Transfer the hummus to a serving bowl and drizzle the topping over. Serve with the pitta breads. Transfer the hummus to a serving bowl and drizzle the topping over. Serve with the pitta breads.