Drain the chickpeas and DO keep the liquid because you can use it later to make the best chocolate mousse in the world… for example. That recipe can be found here. You can also freeze the aquafaba and use at a later date.

Pour the chickpeas into a mixing bowl and add chopped garlic, tahini, lemon juice. Give it a quick blitz.

Gently pour the olive oil in while mixing intermittently; the humus should end up nice and creamy. You can obviously add more olive oil, or sesame oil depending on your preferences, until it has the desired consistency.

Add cumin, paprika, salt and give it another whizzzz. Taste and adjust as desired.

Pour your hummus into a nice bowl, garnish with drizzle of oil, a pinch of cumin and a few fresh parsley leaves.

And… voila! Your hummus is ready to be devoured!