A classic meze made by blending cooked chickpeas with tahini, garlic and lemon into a smooth dip. Enjoy it with bread or vegetable sticks as a light, satisfying starter.
Drain the cooked chickpeas, set a few aside for garnish, and put the rest in the food processor.
Add the tahini, lemon juice, garlic, olive oil, cumin and salt to the chickpeas.
Blend, stopping a few times to scrape down the sides. If the mixture is too thick, add a little cooking liquid at a time and continue blending until silky.
Spread the hummus on a serving plate and use the back of a spoon to make a swirl in the center. Drizzle with olive oil, then garnish with the reserved chickpeas and Turkish red pepper flakes.
Important: This recipe contains tahini made from sesame, so people with sesame or nut allergies should take care. If the mixture is too thick, add a little cooking liquid at a time. For a silkier texture, stop the food processor a few times to scrape down the sides before blending again.
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