Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).

Reserve for garnish: Reserve 10 or so chickpeas for garnish.

Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.

Season - Add the salt and pepper.

Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth but it won't be 100% smooth unless you do one of the extra steps below. (Personally, not being 100% smooth doesn't bother me, it's "normal"!)

Adjust - Adjust lemon and salt to taste (saltiness of different chickpea brands differ), and loosen it needed by adding more liquid. It should be a soft dropping consistency, like ketchup.

Serve the traditional way - dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.

Method 1: Drain chickpease, place in large bowl and fill with water. Grab handfuls and rub between your hands submerged in the water - skins will rub off and float to surface. Skim floating skin off, drain and use per recipe.

Method 2: Tip all contents of can INCLUDING liquid into heatproof bowl. Cover loosely with lid or clingwrap, microwave on high for 3 minutes. Drain then use per recipe (hot chickpeas blitz smoother).