Place strained chickpeas in a pot and cover with 5cm of water. Bring to a boil and simmer for 1 ½ hours.
Drain chickpeas and run under cold water to cool. If you’re looking for hummus with smoother consistency, peel the chickpeas by squeezing them between your thumb and forefinger, keep some of the skins to fry up as a garnish.
Place your chickpeas back into a pot and then add 1 tablespoon oil, sliced garlic and 1 teaspoon paprika. Cover with 5cm water and simmer for approximately 30 mins or until almost all the water has absorbed (keep aside half a cup of these softened chickpeas for garnish).
Blend the softened chickpeas with remaining paprika and olive oil. Set aside.
Mix the tahini, lemon juice, minced garlic and salt together. Add tahini mix to your hummus mix and blend again to combine.
Fry the reserved chickpeas and chickpea skins in a small amount of oil until crispy. Toss together with the Smoky Almond Dukkah.
Garnish the hummus with herbs, fried chickpeas and Smoky Almond Dukkah. Finish with a drizzle of olive oil.
Enjoy as a dip with toasted flatbread, or pair it with Falafel Pitas.