Smooth hummus

• 1 can chickpeas, 400 g, keep the liquid
• 3 tbsp tahini
• 1 lemon, juice
• 1 clove garlic, small
• ½ tsp salt
• ½ tsp ground cumin
• 4 tbsp cold water or the chickpea liquid
• olive oil and paprika, to serve

1. 1

   Drain the chickpeas over a bowl so you keep the liquid.

   Pour the chickpeas into a sieve over a bowl.

2. 2

   Squeeze the lemon and catch the pips.

   Squeeze the lemon. Catch the pips!

3. 3

   With a grown-up: blender

   Blend the tahini and lemon juice together for 1 minute until pale and thick.

4. 4

   With a grown-up: blender

   Add the chickpeas, garlic, salt and cumin and blend. Add the water a spoon at a time, blending in between, until it is very smooth.

5. 5

   Taste it and add more salt or lemon if it needs it.

   Taste with a clean spoon.

6. 6

   Spread it on a plate, make a swirl with the back of a spoon, then add a drizzle of olive oil and a pinch of paprika.

   Make a swirl with a spoon. Add oil and paprika.

Tips

Tahini is made from sesame, which is a common allergy. Scoop with vegetable sticks or gluten-free crackers.