Hummus, at last

Finally came around to a Sunday to try off hummus again.
I found out that you should first mix the hard ingredients and the spices.
Then add half the lemon, and liquid, until it has the viscosity you want the final product to have.
Then you whisk olive oil in a drizzle, and the tahin in the same manner. It will change texture and mouthfeel, but not viscosity, because of the aquaphobic properties of the oil.

Details:
1 can of chickpeas (250g) rinsed thoroughly to get rid of the "dogfood-aroma". Blended with 2 large cloves of garlic, ½tsp cumin, some salt, and a pinch of chili powder, until a mush. Water added, and blended in with the juice of half a small lemon. 1 tbsp olive oil, and a little more than 1tbsp tahina were mixed in, a little at a time. Adjusted with salt and lemon. Served in bowl with halved cherry tomatoes, cilantro, roasted pine nuts, paprika, and olive oil. For dipping, a red bell pepper cut into fans, 2 washed but unpeeled carrots, and a slice of momma' awesome ryebread.


Result:
What a meal! But this is definitely the go-to method for hummus, and all the topping works so well.