Hummus

Method

Drain the tinned chickpeas and reserve 2 tablespoons of the liquid. Add the chickpeas, tahini, lemon juice, minced garlic, and olive oil to a food processor and blitz until roughly combined. Gradually add the reserved chickpea liquid and water, processing until you achieve a smooth, creamy consistency. Season with sea salt and ground cumin, then taste and adjust the lemon juice, garlic, or salt as needed. Transfer to a serving bowl, drizzle with extra virgin olive oil, and dust with paprika before serving with pitta bread or vegetable crudités.