Creamy Homemade Hummus

• 1 can (400 g) chickpeas, drained, liquid reserved
• 60 g tahini
• Juice of 1 lemon
• 1 clove garlic
• ½ tsp ground cumin
• ½ tsp salt
• 2 tbsp extra-virgin olive oil, plus more to serve
• Paprika and chopped parsley, to serve

Method

1. 01Blend the tahini and lemon juice in a food processor for 1 minute until pale and creamy.
2. 02Add the garlic, cumin, salt and olive oil and blend again for 30 seconds.
3. 03Add half the chickpeas and blend for 1 minute, then add the rest and blend until completely smooth, scraping down the sides.
4. 04With the motor running, drizzle in 2 to 3 tablespoons of the reserved chickpea liquid until the hummus is light and fluffy.
5. 05Taste for salt and lemon. Spread onto a plate, drizzle with olive oil and finish with paprika and parsley.