1 cup cooked chickpeas (about 1/2 cup dried, or 1 x 400g tin)
juice of 1 large lemon
4 tbsp tahini
3 tbsp virgin olive oil
1 garlic clove, peeled and crushed
salt and pepper
1) Using a food processor, puree the cooked chickpeas with the lemon juice. For a smoother hummus, press the chickpeas through a fine sieve.
2) Add the tahini paste, the olive oil, the garlic and seasoning. Blend until smooth. Taste, and add more lemon juice if desired.
3) Put in a serving dish and pour on a little more olive oil. Sprinkle with chopped parsley if desired, and serve as a dip for raw vegetables, or with pitta bread.