Method

• 1.
  For the hummus, place 6 cups (1.5L) water in a large bowl or container and stir in 1 tsp baking powder. Add chickpeas and soak overnight.
• 2.
  Drain chickpeas and rinse under running water. Place in a large saucepan with 8 cups (2L) water, garlic and remaining 1 tsp baking powder. Bring to the boil over high heat, reduce heat to medium-low and simmer for 40-45 minutes or until chickpeas are very soft. Drain and reserve chickpeas and garlic and 375ml cooking water in separate bowls. Remove 3/4 cup cooked chickpeas and set aside in a small bowl. Cool completely.
• 3.
  Place the remaining chickpeas and garlic in a blender with half of the reserved cooking water and whizz to a smooth paste. Gradually add more water so you get a good, thick consistency. Transfer to a large bowl and stir in the tahini, lemon juice and olive oil. Season to taste.
• 4.
  Spread hummus evenly over a serving platter. Scatter over radish and the reserved 3/4 cup chickpeas. Top with eggs and drizzle generously with extra olive oil. Sprinkle over paprika and serve with pita bread.