Hummus bi Tahini (Chickpea and Tahini Dip)

Method

1. 1

   Set aside a spoonful of whole chickpeas for garnish, then blitz the rest in a food processor until a dry paste forms.

2. 2

   Add the tahini, lemon juice, garlic, cumin and salt and process for a full minute.

   💡 Long processing, not extra oil, is what makes hummus fluffy.

3. 3

   With the motor running, drop in the ice cubes one at a time and process until the hummus turns pale and whipped, 2–3 minutes.

   💡 Ice-cold water shocks the tahini lighter in color and texture.

4. 4

   Taste and adjust: it should lead with lemon, then tahini, then a hum of garlic.

5. 5

   Swirl into a shallow bowl with the back of a spoon, flood the well with olive oil, and finish with the whole chickpeas and a dust of paprika.