1. Soak chickpeas in a large bowl with 1 litre of water overnight.
2. Once rehydrated, drain the chickpeas and add them to a pot with 1.25 litres of water, baking soda and salt.
3. Bring the chickpeas to a boil, then reduce to a gentle simmer and cover. Cook for 45 minutes until they become soft and tender. Skim the surface of the water to remove any skins.
4. Drain the chickpeas, run them under cold water, and remove the remaining skins. Set aside.
5. Toast pine nuts lightly in a pan over low heat for 2-3 minutes. Set aside to cool.
6. Combine tahini and lemon juice in a food processor and blitz for 1 minute. Stop to scrape the sides of the bowl as needed.
7. Add the oil, garlic, cumin and salt and process for 1 minute, stopping to scrape the sides of the bowl as needed.
8. Add chickpeas and blitz until smooth and creamy.
9. Place in a serving dish and top with pine nuts. Drizzle with extra virgin olive oil.

Serve with crackers, pita bread or oven-baked tortilla chips.