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.