450 gmdrained canned chickpeas (1¾ cans),rinsed2½ tbsphulled tahiniJuice of 2 lemons2garlic cloves, crushed100 mlmild-flavoured extra-virgin olive oil, plus extra to serveTrimmed and quartered radishes,to serveLarge pinch of smoked paprika, to serve
Purée chickpeas, tahini, lemon juice, garlic and oil in a blender, adding cold water to adjust the consistency, until smooth or to your liking. (For an even smoother texture, pass hummus through a sieve.) Season to taste and serve drizzled with extra olive oil and topped with radish and paprika. Hummus will keep refrigerated in an airtight container for 2-3 days.