1 (15 ounce) can chickpeas
5 tablespoons reserved chickpea liquid
1/3 cup tahini
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
¼ cup olive oil
1/2 teaspoon salt
Drain the chickpeas, but keep 5 tablespoons of the liquid.
In a food processor, add the tahini, reserved chickpea liquid, and lemon juice. Pulse about 30 seconds or until light and whipped.
Add the garlic and drained chickpeas and begin to pulse chickpeas, about 30 more seconds.
Leave the food processor on, drizzle in the olive oil and continue processing until the hummus is smooth and creamy. If the consistency is too thick you can add a bit more chickpea liquid.
Season with salt and pepper, add more to taste.
You can garnish with paprika or sumac.
Enjoy immediately or store in fridge for a week