Hummus with Spiced Chickpeas

If using dried chickpeas, soak them in plenty of water overnight. Drain, rinse, and cook in fresh water until very soft and tender. The chickpeas should be soft enough to crush easily between your fingers, with no firm or grainy texture in the centre.

Chef’s tip: Add a small pinch of ground cumin to the cooking water. It adds a subtle flavour and is a traditional kitchen trick often used when preparing chickpeas. Once cooked, drain the chickpeas and reserve a small handful for the topping. Keep some of the cooking water in case you need it later.

Transfer the cooked chickpeas to a food processor. Add the garlic, tahini, olive oil, lemon juice, cumin, salt, and black pepper.

Blend until the mixture becomes smooth and creamy. Stop occasionally to scrape down the sides of the bowl so that everything blends evenly.

If the hummus is too thick, add a little chickpea cooking water, one tablespoon at a time, until you reach the desired consistency.

Taste the hummus and adjust the seasoning as needed. Add more lemon juice for freshness, tahini for a richer flavour, or a little more olive oil for a smoother texture. Continue blending until the hummus is silky and creamy

Chef’s tip: The secret to great hummus is cooking the chickpeas until they are very soft. Well-cooked chickpeas create a much smoother texture than firm chickpeas

Heat the sunflower oil in a small saucepan over medium heat. Add the reserved cooked chickpeas and paprika. Stir gently for a short time until the chickpeas are warmed through and coated in the spiced oil. Be careful not to burn the paprika, as it can become bitter.

Transfer the hummus to a serving bowl and spread it evenly with the back of a spoon. Finely chop the fresh parsley and sprinkle it over the top.

Spoon the warm spiced chickpeas over the hummus, along with a little of the paprika-infused oil.

Finish with a drizzle of extra virgin olive oil, if desired, and serve with warm flatbread, pita bread, or toasted bread.