Creamy hummus

Drain and rinse the canned chickpeas, reserving the liquid (aquafaba) for other uses if wanted.

Optional: cover with two inches of water in a small pot and simmer 20 minutes until the skins float; skim off and discard the skins, then drain and rinse.

Put the chickpeas in the food processor with the well-mixed tahini.

Add the lemon juice, garlic, salt and cumin and start the processor; let it run a while.

Scrape the bowl down when fairly smooth.

Drizzle in the ice water to help it emulsify and thin it, and run about 5 minutes for a creamy texture, scraping down about three minutes in.

Add the extra virgin olive oil and process until done; it comes out warm from the blade's energy.

Garnish with minced parsley, paprika and a good olive oil. Keeps up to a week in an airtight container in the fridge.