If you like a super smooth hommus you will need to slip the skins off each chickpea. Although it does take some time, the end result is much smoother and creamier.
400g can chickpeas, drained and rinsed
1/3 cup tahini
2 tablespoons lemon juice
2 cloves garlic, chopped
1/2 teaspoon ground cumin
Place all ingredients into the bowl of a food processor along with 2 tablespoon olive oil and a pinch of sea salt and pepper. Process until mostly smooth.
With the motor running, slowly pour in up to 2 tablespoons water until you reach your desired consistency, adding extra water if required.
Spoon hommus into a bowl if serving immediately or place into an airtight container and refrigerate for up to 3 days. Garnish top with olive oil, chopped parsley and a sprinkle of paprika.