Cover the chickpeas with water and soak overnight with the bicarbonate soda.
Drain and rinse the chickpeas, place in a saucepan, cover with fresh water and bring to the boil. Reduce the heat to a simmer, cover and cook for 45 minutes or until the chickpeas are very tender. Drain and set aside a few chickpeas for garnishing.
In a food processor add the chickpeas, salt and garlic and a little of the tahini and lemon juice. Process until very smooth and slowly add the remaining tahini and lemon juice until well combined.
Check seasonings and add more salt and lemon juice if desired. Add some water if a thinner consistency is desired.
For the spiced hummus, take one cup of the hummus and add the chilli, paprika and cumin.
Once combined, place in a shallow bowl. Add the reserved chickpeas to the centre, sprinkle with coriander and a drizzle of olive oil. An extra pinch of paprika also adds colour.
Bake the bread in a moderate oven for around 5 – 7 minutes until crispy. Break up and serve around the hummus with vegetable crudites.
Leftover hummus can be used to make chicken and Tabbouleh wraps