• 1 tin (400 g) chickpeas
  • 1 garlic clove, crushed
  • 2 heaped tablespoons tahini
  • 1 teaspoon ground cumin
  • juice of 1½ lemons
  • 2½ tablespoons olive oil
  • salt
  • paprika, to sprinkle on top
  1. Drain and rinse the chickpeas.
  2. Place chickpeas, garlic, tahini, cumin, lemon juice and olive oil in the bowl of a food processor and blitz to a smooth paste.
  3. Season with salt, and adjust flavour to your liking.
  4. Add water as needed, to achieve a spreading consistency.
  5. Place in a bowl, drizzle a little extra virgin olive oil over the top, and sprinkle on a pinch of paprika.
Hummus tends to thicken in the fridge. Just add a little water to thin it out. Be careful to only add a drop at a time.
Recipe by Villiers Brown at