Ingredients
2 x 320g jars of chickpeas (I like mondurin)
1 lemon, juiced
2 tbsps extra-virgin olive oil plus a little extra for drizzling
2 cloves garlic, crushed or very finely chopped
½ tsp ground cumin
4 tbsps tahini
Salt
1 tsp smoked paprika

Method
Warm the chickpeas and their liquid in a small pan.

Into a food processor put the chickpeas (drained but keep the liquid), the garlic, lemon juice and the cumin and blitz for 1 minute.  Scrape down the sides and blitz for a further minute.  You want the hummus to be pillowy and soft and you want it to easily churn so if it is too thick, add 1-2 tbsps of the reserved chickpea liquid. Add the tahini and blitz again for a further minute.  Scrape down the sides and blitz for a further minute.  Check the seasoning and blitz again if needed. 

Put into a bowl and drizzle with olive oil and bust with smoked paprika.