Classic Hummus

Method

1. 1

   Reserve chickpeas

   Set aside a small handful of chickpeas for the topping. If you prefer extra-smooth hummus, pinch the skins off the remaining chickpeas; peeling is optional.

2. 2

   Blend tahini and lemon

   Blend the tahini, 3 tbsp lemon juice, garlic and salt in a food processor for 1 minute, until thick and pale.

3. 3

   Blend chickpeas

   Add the chickpeas and cumin and blend for 3 minutes, scraping down the sides once or twice, until the mixture is thick and mostly smooth.

4. 4

   Add iced water

   With the motor running, add iced water 1 tbsp at a time until smooth and creamy, then taste and blend in more lemon juice or salt a little at a time, if needed.

5. 5

   Serve

   Spread the hummus in a shallow bowl and make a swirl with the back of a spoon. Fill the swirl with olive oil, then scatter over the reserved chickpeas and paprika.

Tips

• Peel the chickpeas only if you want a particularly smooth result; thorough blending also works well with the skins on.
• Scrape down the processor bowl during blending so the mixture is processed evenly.
• Start with 3 tbsp lemon juice and adjust to taste before serving.
• Add iced water gradually, stopping when the hummus reaches your preferred texture.

Swaps

• Use lime juice instead of lemon juice for a sharper citrus flavour.
• Use smoked paprika instead of sweet paprika for a deeper finish.

Storing

Refrigerate leftover hummus in an airtight container for up to 4 days. Stir before serving and loosen with a little water if needed.