Super smooth hummus

Cover the garbanzos with the water in a high-sided container, stir, and soak overnight.

Load the soaked beans and all the soaking liquid into a pressure cooker with the baking soda.

Cook under high pressure 90 minutes, then let the pressure release naturally for 20.

Canned bean route: shake the beans in a bowl of water to loosen the skins and skim the floating skins off, add 7 grams of baking soda and cook on the stove 30 to 40 minutes until quite a bit more tender.

Drain through a fine mesh strainer and press with a spoon to get the extra juiciness out; start with a relatively dry bean.

Put the beans in a food processor with the tahini, salt, lemon juice and citric acid and spin three whole minutes.

With it spinning, stream in the olive oil to emulsify.

Add the ice cubes one at a time until the texture is creamy.

Taste and correct with a squeeze of lemon, two to three grams of salt and a drizzle of olive oil; blitz 10 seconds.

Plate in dollops, spread with the back of a spoon while turning the plate to make a well, then olive oil, sumac and flaky salt.