Add the drained chickpeas to a saucepan. Fill it with boiling water, add the baking soda and leave to boil for a few mins (this softens the outer skin of the chickpeas for a smoother hummus). Drain and set aside.

Meanwhile, thinly slice your red onion and shred your mushrooms using two forks.

Heat a glug of olive oil in a large frying pan over a medium heat. Add the red onion and fry for a few minutes until starting to soften.

Add the chickpeas, tahini, garlic, juice of the lemon, water and ice cubes to a blender and blitz, adding more water, salt and lemon as needed to achieve your desired taste and consistency.

Add the mushrooms to the pan with the onions and fry for a few mins until golden. Add your spices and salt, mix to combine and leave to cook off for 30 seconds until fragrant.

To serve, add the hummus to a bowl and top with the spiced mushrooms. Sprinkle over the sumac and fresh parsley and serve with some warm pitta bread, if you like.