Classic Hummus

• 1 can (15 oz) of chickpeas, drained and rinsed15 oz chickpeas, drained and rinsed
• a big handful of tahini (1/2 cup)1/2 cup tahini
• juice of 1 lemon (about 3 tbsp)1 lemon, juiced
• 1 clove of garlic1 garlic
• a glug of olive oil (2 tbsp), plus more for the top2 tbsp extra-virgin olive oil
• a splash of cold water (2 to 4 tbsp)3 tbsp water
• salt, to tastesalt, to taste
• a pinch of paprika, for the top1/4 tsp paprika
• a little chopped parsley, for the top1 tbsp fresh parsley, chopped

Steps

1. Add the garlic and lemon juice to a food processor and run for about 30 seconds, then leave it to rest a minute so the raw garlic softens in flavor.
2. Spoon in the tahini and a pinch of salt. Run for 1 minute until the mix turns thick and pale, scraping the sides once.
3. Tip in the drained chickpeas and run for 2 to 3 minutes, pausing to scrape down the bowl, until the puree begins to hold together.
4. With the machine running, trickle in 2 to 4 tablespoons of cold water until the hummus loosens into a smooth, airy puree.
5. Taste and tweak the salt and lemon. Pulse in the olive oil for a few seconds to finish.
6. Spoon into a bowl, drag a swirl across the top with the back of a spoon, and pool a little olive oil in the groove. Scatter paprika and parsley over it before serving.