The best hummus

Ingredients:

• 1 can (425 g) of canned chickpeas
• 2/3 cup tahini
• 1 clove garlic, finely grated
• 1/4 tsp ground cumin + more if desired
• 1/3 cup freshly squeezed lemon juice + more if desired
• Extra-virgin olive oil, to drizzle over the hummus
• Hot smoked paprika, for sprinkling
• Toasted pita, pita chips, or raw vegetables, for serving

Preparation:

1. Drain the chickpeas into a separate bowl. Set aside about 7 chickpeas for serving.
2. Combine the tahini, garlic, and cumin in a food processor. With the processor running, gradually pour in 2/3 cup of the reserved chickpea liquid (if less than 2/3 cup, add water) and process until velvety and fluffy, 1-2 minutes. The mixture will appear separable at first, but after a couple of minutes it will reach the desired consistency.
3. Add the chickpeas, lemon juice, and 0.5 teaspoon of salt to the tahini mixture. Blend until smooth, scraping down the sides of the bowl occasionally, about 4 minutes. Thin with additional water if you prefer a thinner hummus. Taste and adjust the seasoning with salt, lemon juice, or cumin if needed.
4. Place the hummus in a shallow bowl, make a well in the center, and drizzle generously with olive oil. Top with the reserved whole chickpeas and sprinkle with paprika. Serve with pita bread, pita chips, or sliced ​​raw vegetables.