A classic meze in which boiled chickpeas are blended with tahini, garlic, and lemon into a smooth paste. Enjoyed at the table with bread or vegetable sticks, this recipe offers a light and filling starter.
Drain the boiled chickpeas, set a few aside for garnish, and transfer the rest into a food processor bowl.
Add the tahini, lemon juice, garlic, olive oil, cumin and salt over the chickpeas.
Process in the food processor a few times, scraping down the sides; if the consistency is too thick, gradually add some of the cooking water and keep processing until it reaches a silky texture.
Spread the hummus onto a serving plate and swirl the center with the back of a spoon, drizzle with olive oil and garnish with the reserved chickpeas and red pepper flakes.
Important: Since it contains sesame-based tahini, those with a nut/sesame allergy should be careful. If the consistency comes out too thick, add a little of the boiling water at a time and pause the processor a few times to scrape down the sides for a silkier texture.
If you drizzle plenty of olive oil on top and garnish with a few whole chickpeas and cumin, both the look and the taste are enriched.
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