Hummus in 5 Minutes: Creamy

Instructions:

1. Whip the base. Put the tahini and lemon juice in the food processor. Process for 1 minute until the mixture looks pale and whipped. Note: This is where the aeration happens.
2. Add aromatics. Toss in the 2 tbsp olive oil, minced garlic, cumin, and salt.
3. Blend briefly. Process for 30 seconds, then stop. Use a spatula to scrape down the sides so no garlic clumps remain.
4. Add chickpeas. Pour in the rinsed chickpeas.
5. High speed blend. Blend on high for 2-3 minutes. You'll see the Hummus move from a chunky paste to a thicker cream.
6. Drizzle water. While the motor is running, add the ice cold water one tablespoon at a time. Continue until the texture is velvety and pale.
7. Final taste. Taste the mixture. Add a pinch more salt or a squeeze of lemon if it feels flat.
8. Plate it. Scoop the Hummus into a bowl and use a spoon to create a swirl on top.
9. Garnish. Drizzle the remaining olive oil into the swirl, sprinkle paprika, and top with fresh parsley.