Unbelievably Good Hummus

800g canned chickpeas, drained
3 tsp tahini, different tahini tastes different, this is to taste
1/2 - 1 tsp salt
1 garlic clove, peeled
2 tbs olive oil
Juice of 1 lemon
Ice Cubes

Sumak, cumin, extra olive oil

Remove the skins from the chickpeas. I do this by rinsing in a bowl and rubbing the skins off under water, then drain the water and the skins rise to the top. It doesn’t always work out that way. Removing the skins is essential for smooth hummus!

Place the chickpeas, salt, garlic, 2 tbs olive oil, lemon juice and tahini in the bowl of a food processor. Process on high speed and every minute add an ice cube to cool the mixture. Do this for 5-7 minutes (adding an ice cube every minute) until the hummus is very smooth.

Pour hummus into a bowl, create a swirl indent on the surface of the hummus using a spoon, Sprinkle with a small pinch of sumak and cumin and drizzle over some olive oil.

I am really enjoying mixing this up. Instead of using fresh garlic, I sometimes add 3/4 tsp garlic powder, 1/2 tsp ground cumin, 1-2 tbs white vinegar and the juice of half a lemon. You want the spices to almost be indetectable.

If you are halving this mixture add ice cubes every 2 minutes, otherwise you end up with too much water in your hummus. Don’t be tempted to add more olive oil to the mixture in the processor, its quite easy to end up with hummus that is too runny.