1 440 ml tin of chickpeas in water
3-4 tbsp tahini
juice of a lemon
freshly ground black pepper
1/2 tsp freshly ground toasted cumin
1/2 tsp paprika
1 garlic clove, squeezed through a garlic press
Drain the chickpeas but catch the liquor. You'll need about one-third of it to ensure the hummus is creamy rather than dry.
Place all the ingredients into the beaker that comes with your hand blender or into the food processor. Whizz and check the flavour.