Creamy hummus with wholegrain rye crackers

• 60 gchickpeas(drained, 1 can)
• 10 gtahini
• 7 ½ mllemon juice
• ¼ clovegarlic
• 7 ½ mlolive oil
• ⅛ tspground cumin
• 10 mlice water
• ¼ tspsmoked paprika(to garnish)
• 2 crackerswholegrain rye crackers

Instructions

1. 1

   Blend 10 g tahini and 7 ½ ml lemon juice in a high-speed blender for 30 seconds — the sesame turns creamy.

2. 2

   Add 60 g chickpeas, ¼ clove garlic, ⅛ tsp ground cumin, 7 ½ ml olive oil and a generous pinch of salt.

3. 3

   Blend for 60 seconds, drizzling in 10 ml ice water until the hummus is silky-smooth.

4. 4

   Spoon into a shallow dish, drizzle with olive oil and dust with ¼ tsp smoked paprika. Serve with 2 crackers wholegrain rye crackers.

Nutrition per 100 g