Classic Hummus

1. 1

   Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth.

2. 2

   With the motor running, slowly pour in the oil in a steady stream.

3. 3

   Add the salt and puree until very smooth.

4. 4

   If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.

5. 5

   To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top.

6. 6

   Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.

7. 7

   Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

No additional tips available.