Instructions

1. Drain the chickpeas, while reserving the liquid.
2. In a food processor, combine the tahini, 2 Tablespoons reserved chickpea liquid, and lemon juice and pulse until light and whipped, about 30 seconds.
3. Add the garlic and drained chickpeas and pulse until the chickpeas are broken into small pieces, about 30 more seconds.
4. With the food processor on, slowly drizzle in the olive oil and continue processing until the hummus is smooth and creamy. If the consistency is too thick, add a bit more reserved chickpea liquid.
5. Season with salt and pepper, to taste. 
6. Serve in a shallow bowl topped with a drizzle of olive oil. You can optionally garnish it with a few chickpeas, some fresh herbs and a sprinkle of paprika.
7. Enjoy immediately or store in an airtight container in the fridge for up to 5 days.