Hummus

Drain the chickpeas and put them in the jar with the lemon juice, tahini, olive oil and peeled garlic. Season with the cumin, salt, a pinch of pepper and the paprika or sweet paprika.
Blend on speed 8 for 5 minutes.
If it is too thick, you can add a little of the chickpea cooking water or mineral water.
If you like a slightly stronger flavour, you can add a pinch of hot paprika (not smoked). Adjust the salt if necessary.
Arrange the chickpea puree on a tray, plate or in a bowl.
Add a good drizzle of oil on top.
Garnish with a little paprika and a few chopped parsley leaves just before serving.
The hummus can be served as it is or with pita. In this case, the pieces of bread are usually taken and used as if they were a spoon to scoop up the hummus.

This preparation can also be used to prepare other dishes such as stuffed aubergines or some pita “sandwiches” with lettuce, onion and tomato.
If you don’t have tahini, you can add toasted sesame seeds and replace the olive oil with sesame oil (in this case, not toasted).
You can make fun versions of hummus by adding roasted aubergine, mint or cooked beetroot to the recipe.