Add the tahini, lemon juice and olive oil to a food processor. Blitz for 30 seconds until combined and slightly creamy.100 g tahini, 30 g extra virgin olive oil, 30 g lemon juice Grate in the garlic. Add the cumin, salt and half the chickpeas, then blitz for 1–2 minutes, scraping down the sides as needed, until no whole chickpeas remain. The mixture will still be lumpy.1 clove garlic, 1/2 tsp ground cumin, 1/2 tsp salt Add the remaining chickpeas and blitz again until all the chickpeas have an even texture. Scrape down the sides as needed.
Add 1/2 tablespoon of cold water and blitz. Continue adding cold water 1/2 tablespoon at a time, blending after each addition, until the hummus is as smooth as you like.
Taste and adjust with additional salt, lemon juice or cold water if needed. Spoon into a bowl and finish with a drizzle of extra virgin olive oil.
