Ingredients (makes about 2 small jars):
- 300 g cooked chickpeas
- 4 garlic cloves, unpeeled
- 20 ml fresh lemon juice
- 1 teaspoon salt, plus more
- 90 g good quality tahini (sesame paste)
- 1/2 teaspoon ground cumin
- olive oil for serving
- paprika powder
Process garlic, 1 teaspoon salt and lemon juice in a food processor until coarsely puréed; let sit 30 minutes to allow garlic to infuse its aromatic oils into the lemon juice.
Strain garlic mixture through a sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids.
Add a pinch of paprika powder tahini and cumin and pulse to combine. With motor running, add 1/4 cup ice water little by little and process until mixture is very smooth, pale, and thick. Add drained and washed chickpeas and puree for several minutes, until the hummus is smooth and creamy. Taste and adjust the seasoning if necessary.
To serve, spread the hummus in a shallow bowl, dust with paprika and drizzle generously with oil.