Prepare the chickpeas

• Drain and rinse the chickpeas in a colander.
• For a smoother houmous, pinch off and discard the skins.

Blend the base

• Add the chickpeas, tahini, lemon juice, garlic, cumin and salt to the food processor.
• Blend until the mixture forms a thick paste.

Emulsify with oil and water

• With the processor running, pour in the olive oil.
• Add the cold water gradually until the houmous is smooth and creamy.

Serve

• Taste and adjust the seasoning.
• Spread into a bowl, drizzle with a little olive oil and serve.