Hummus with cumin

For hummus with cumin, drain the chickpeas from the can and rinse them in a sieve under running water.

Toast the cumin in a dry pan until fragrant, then crush it coarsely in a mortar.

Peel and press the garlic cloves and squeeze the juice from the lemon.

Put the chickpeas, tahini, pressed garlic and lemon juice into a blender and blend into a thick mass.

While blending, add ice-cold water and olive oil a spoonful at a time until the mixture turns creamy and fluffy.

Stir in most of the toasted cumin and the salt, blend briefly again and taste.

Spread the finished hummus into a bowl, sprinkle with the remaining toasted cumin and ground sweet paprika, drizzle with olive oil and garnish with parsley.