Hummus from scratch

Homemade hummus is creamier than most store-bought tubs and costs a fraction of the price. My trick for an extra-smooth batch is to whip the tahini and lemon first, then blend in ice water at the end.

Ingredients:

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/3 cup tahini
• 3 tablespoons fresh lemon juice
• 1 small garlic clove
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 2 to 4 tablespoons ice water
• 2 tablespoons extra-virgin olive oil and a pinch of paprika, for topping

Preparation:

• Blend the tahini, lemon juice, garlic and salt in a food processor for 1 minute, until thick and pale.
• Add the chickpeas and cumin and blend 2 minutes, scraping down the sides.
• With the motor running, add ice water a tablespoon at a time until very smooth and creamy.
• Spoon into a bowl, swirl with olive oil and sprinkle with paprika. Serve with crunchy vegetables or spread in wraps; it keeps 5 days in the fridge.