1. Put your chickpeas in a bowl with plenty of water and let them soak overnight (8-12 hours).

In a medium saucepan, put the soaked chickpeas with your baking soda and 1 teaspoon of salt, filling the pan with several inches of water.

 Bring this mixture to a boil and, over medium-high heat, let it simmer for 30 minutes.

2.  Meanwhile, create a spinach puree by blending your fresh spinach and lemon juice and pulsing until smooth.

 Add the tahini, cumin, remaining salt, and garlic cloves and let the processor run until all are thoroughly incorporated.

3.  Add the drained cooked chickpeas to the food processor, in 2 or 3 intervals, until you have an ultra-smooth, creamy, vibrant mixture. This should take about 6 minutes. 

Ensure an even mixture by scraping down the sides periodically as required.

4.  Taste, and adjust as you like; some people enjoy more salt or lemon juice, but this is just right for me.

5.  Serve the hummus in a shallow serving bowl, using the back of a spoon to create swooshes for presentation. Finish with a liberal drizzle of olive oil, and you may garnish with the following: sumac, paprika, za'atar or  fresh coriander

NB: The leftover hummus should be sealed and kept in the fridge for up to a week