This creamy dip could be eaten with veggies, bread, crackers or as a sandwich (or a wrap) base.
- Put chickpeas into the blender, add olive oil, cumin, lemon juice, garlic, salt and a couple of tablespoons of boiled water. Mix everything in a blender until getting a thick homogeneous mixture.
- Add three tablespoons of tahini and beat the mixture up again. Try it: if necessary, add more tahini; if the mixture is too dry, add more water. Put hummus into the fridge for an hour or two to cool down and infuse.
- Before serving, sprinkle hummus with a pinch of pepper and finely cut herbs.