From previous night soak the Chickpeas in water with ¾ teaspoon of baking soda.

In a large pot place the chickpeas and the other ¾ teaspoon of baking soda, cover with water 4 cm above their level. On high heat bring water to a boil, reduce heat and simmer for about 45 minutes until chickpeas are tender. Check frequently as doneness greatly depends and varies on your chickpeas. Skim off any foam created or skins coming apart.

When ready reserve 1 cup of their water, drain and let cool. Keep about 15 chick peas for the final garnish.

Use a high-speed food processor or blender with the metal blade attached. Add the chickpeas, lemon juice, seed oil, garlic, salt and pepper and blend until velvety smooth.

Open the lid of the blender, add the tahini and blend for 30 more seconds.

Serve the hummus in a shallow bowl, create a well in the middle, add the 15 reserved chickpeas, drizzle with the olive oil and sprinkle the paprika.