Creamy Lemon Hummus with Cumin

A smooth chickpea and tahini dip with fresh lemon, cumin and olive oil.

Ingredients

• 1 × 400 g can chickpeas, drained and rinsed
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• ½ tsp ground cumin
• ¼ tsp fine salt
• 3–5 tbsp ice-cold water
• 1 tbsp olive oil
• ¼ tsp paprika, to finish

Method

1. Put the tahini, lemon juice and garlic into a food processor. Blend for 30 seconds, then scrape down the bowl.
2. Add the chickpeas, cumin, salt and 3 tablespoons of cold water. Blend for 2–3 minutes until smooth, scraping down as needed.
3. Blend in more cold water a tablespoon at a time until the hummus is soft enough to spread. Taste and adjust with a little extra lemon or salt if needed.
4. Spoon into a bowl, make a shallow swirl and finish with olive oil and paprika. Serve with bread or washed vegetable sticks.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.