The perfect accompaniment to falafel, hummus should be creamy and garlicky. If using dried chickpeas, make sure they are overcooked, very soft and cooled.
14 oz (400g) tinned chickpeas, drained
2 tbsp tahini paste
4 garlic cloves
1 tsp salt
1 lemon, juiced
2 tbsp extra virgin olive oil
Place all the ingredients in a food processor, then pulse until the mixture is smooth and creamy.
Taste and adjust seasoning.
Serve in a shallow dish, garnish with a swirl of extra virgin olive oil and a sprinkle of paprika.