Place the chickpeas in a food processor with 2 tbsp tahini, garlic, cumin and the juice of 1 lemon. Blitz to a smooth paste. Drizzle in olive oil to loosen the consistency to a spreadable paste, then season and taste. You may want more lemon juice, more tahini and/or more salt. Add and blitz again to mix. Serve in a shallow bowl, sprinkled with paprika and drizzled with more oil and warm pitta breads for scooping.
Parsley houmous: Add 1 bunch flat leaf parsley
Roasted pepper houmous: Add 100g roasted red peppers from a jar
Coriander houmous: Add 1 bunch coriander leaves
Feta houmous: Add about 100g feta