Creamy Hummus

Ingredients

• 1 x 400g tin chickpeas (drained, reserving a little liquid)
• 2–3 tbsp tahini
• 1 garlic clove, crushed
• Juice of 1 lemon
• 2–3 tbsp extra virgin olive oil (plus extra to finish)
• 2–4 tbsp cold water or reserved chickpea liquid (aquafaba)
• ½ tsp ground cumin (optional)
• Sea salt, to taste

To finish:

• Extra virgin olive oil
• Optional: paprika, sumac or chopped parsley

Method

1. Blend the base
   Add chickpeas, tahini, garlic, lemon juice, olive oil, cumin (if using) and a pinch of salt to a food processor.
2. Make it smooth
   Blend until thick and smooth, gradually adding cold water or aquafaba until you reach a creamy, soft texture.
3. Taste and adjust
   Add more lemon, salt or tahini depending on your preference and blend again briefly.
4. Serve
   Spoon into a shallow bowl and use the back of a spoon to create soft swirls on the surface.
5. Finish
   Drizzle generously with extra virgin olive oil just before serving. Add paprika, herbs or a pinch of sumac if desired.