1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
In a food processor, add chickpeas, tahini paste and garlic. Puree for a minute and add a few ounces of water to help with consistency. (Not too runny, though.) Stop motor and with a rubber spatula, scrape sides of bowl to ensure mixture will be completely integrated.
Gradually add lemon juice, constantly tasting mixture for flavor. Puree until you arrive at desired texture. Add salt and taste.
Serve at room temperature in a shallow bowl. With a spoon, make a groove in the hummus and drizzle olive oil.