1 can of 400 g cooked chickpeas (keep the boiling water)
2 heaped tablespoons tahini (sesame puree), plain
100 ml olive oil
1 garlic clove
½ or 1 teaspoon ground cumin
Salt and pepper to taste
1 teaspoon paprika
2 tablespoons lemon juice (I don’t use any more)
Pour the chickpeas (keep the cooking water aside) in the measuring cup of the hand mixer or in a jar of 800 to 1000 ml of capacity. Add the tahini, crushed garlic and olive oil. Grind into a puree. Add the spices, lemon juice and a little of the chickpea boiling water. Blitz again until smooth.
If you plan to use hummus in a salad, you can pour in all the boiling water. I find the proportion chickpeas/boiling water in canned chickpeas ideal for hummus (just blend it all together). In contrast, chickpeas in jars have very little water and the hummus becomes very thick. And if you boil the chickpeas yourself, judge the amount of water to add according to the preferred thickness.
If necessary, correct the hummus seasoning with more salt or lemon juice. Serve sprinkled with a little paprika.
Hummus goes very well with toasted bread or pita bread, cheese, olives, green salad or with sticks of vegetables. Refrigerated, hummus can make it for up to 4-5 days.
I also make hummus from peas (seasoned with fresh dill), green flageolet beans or white beans (seasoned with dry or fresh mint) or with lentils (seasoned with dry savory), keeping the other spices as well.