Extra Virgin Olive Oil Hummus

Method

The steps.

1. 01

   If your chickpeas are tinned, simmer them in fresh water for 10 minutes — this softens the skins and yields a silkier texture.

2. 02

   Drain, reserving a few chickpeas for garnish.

3. 03

   In a food processor, blitz the garlic with the lemon juice for 30 seconds, then strain to mellow the garlic.

4. 04

   Return the lemon juice to the processor and add the tahini. Blend until thick and pale.

5. 05

   Add the chickpeas, cumin and salt. Blend for 2 minutes, scraping down as needed, until completely smooth.

6. 06

   With the motor running, stream in the iced water, then the olive oil, until the hummus is fluffy and airy.

7. 07

   Spoon onto a shallow plate, swirl the back of the spoon through it, and flood the centre with olive oil. Scatter the reserved chickpeas, smoked paprika and flaky salt.