Simple hummus

Ingredients

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 1/4 cup (60 g) tahini, stirred well in the jar first
• 3 tablespoons fresh lemon juice
• 1 small clove garlic, roughly chopped
• 1/2 teaspoon ground cumin
• 3/4 teaspoon fine salt
• 3 to 4 tablespoons ice water
• 2 tablespoons extra-virgin olive oil, plus more to serve
• 1 pinch of paprika or 1 tablespoon chopped parsley, to finish (optional)

Method

1. Put the tahini, lemon juice, garlic, cumin and salt in a food processor and run it for 1 minute, until the mixture thickens and turns pale. Whipping the tahini first gives a lighter, creamier result than adding everything at once.
2. Add the chickpeas and process for 2 minutes, stopping to scrape down the bowl once or twice, until it is as smooth as it will get.
3. With the motor running, drizzle in the ice water a tablespoon at a time until the hummus is fluffy and spreadable, then drizzle in the olive oil.
4. Taste and adjust: more lemon for brightness, more salt if it tastes flat, another spoonful of water if it is too stiff.
5. Spread it onto a plate or into a shallow bowl, make a swirl with the back of a spoon, and finish with olive oil and the paprika or parsley.