Homemade Hummus

1 x 400g canned chickpeas

3 tbs tahini (see note 1)

1 large clove garlic, peeled and chopped

2 tbs lemon juice

2 tbs olive oil

½ tsp ground cumin

salt

3 – 4 tbs water

sumac or paprika

Method 

Rinse the chickpeas a few times and rub them between your fingertips to loosen the skin. Discard the skin and set the chickpeas aside. 

Add the tahini, lemon juice, 1 tablespoon olive oil and garlic to a food processor, and pulse until the mixture is smooth. 

Add the chickpeas and cumin. Process for at least 2 minutes until smooth. Add little quantities of water until the mixture is creamy. 

Drizzle the other tablespoon olive oil on top, and sprinkle some sumac or paprika before serving. 

Note 1: Tahini is a paste made from ground sesame seeds and used mainly in Middle Eastern and Mediterranean dishes. Most major supermarkets stock tahini or you can make your own.