Classic Hummus

Step 1: For extra-smooth hummus, use either of the optional methods below.

Step 2: Set aside about 10 chickpeas for garnish.

Step 3: Place the remaining chickpeas, garlic, lemon juice, tahini and olive oil in a food processor or blender. Blitz until they form a paste.

Step 4: Add the salt and pepper.

Step 5: Add the reserved chickpea liquid. Blitz for a couple of minutes until smooth. The hummus will not be completely smooth unless you use one of the optional methods below.

Step 6: Adjust the lemon and salt to taste. Add more liquid if needed to loosen the hummus to a soft, dropping consistency, like ketchup.

Step 7: Spoon the hummus onto a plate or shallow bowl and spread it out, making swirls with the back of a spoon. Top with the reserved chickpeas, drizzle generously with olive oil and sprinkle with paprika.

Step 8: Drain the chickpeas and place them in a large bowl of water. Rub handfuls of chickpeas between your hands under the water so the skins come off and float to the surface. Skim off the floating skins, drain the chickpeas and use them in the recipe.

Step 9: Put the entire contents of the can, including the liquid, in a heatproof bowl. Cover loosely with a lid or plastic wrap and microwave on high for 3 minutes. Drain the chickpeas and use them in the recipe.

Tip: Hot chickpeas blitz more smoothly.