Start the Base: Place the drained chickpeas, tahini, and shio-koji into a blender or food processor. Blitz until the mixture begins to break down.
Add Flavour: Add the lemon juice, garlic, and cumin powder. Blitz again until combined.
The Secret Step: Drop in the ice cube and blend on high. The ice helps emulsify the fats and aerate the mixture, resulting in a much smoother, paler, and creamier hummus.
Emulsify: Finally, pour in the 2 tablespoons of olive oil while the blender is running to achieve a glossy finish.
Plate Up: Dollop the hummus onto a serving dish. Use the back of a spoon to create a swirl or a well in the centre.
Garnish and Serve: Decorate with the reserved chickpeas, a generous drizzle of olive oil, and a dusting of paprika and parsley.