If you decide to try this recipe, you will no doubt want to adjust the quantities to suit your own palate. This is why I have been a bit vague when it comes to weights and measures.
1 tin chick peas (or, of course, you can soak and boil your own)
juice of half a lemon (or a whole lemon, according to taste)
I large clove garlic (or more if you like)
1-2 tablespoon of tahini
extra virgin olive oil to taste
some of the liquor from the tin of chick peas
Drain chick peas, reserving the liquor from the tin.
Put chick peas into blender with some of the lemon juice, a couple of tablespoons of olive oil, the chopped clove of garlic and the tahini. Whiz them up in the blender, adding some of the liquor from the tin if the mixture is too dry. Adjust to your taste, adding more oil, more liquor, salt, black pepper, as you like.
You can serve garnished with chopped fresh coriander. I offer chopped chilli (green or red) in a little dish so that people can add it if they like.
Serve with pitta or lavash flat bread.
One of the many possible variants of this recipe is to stir in some harrissa, to taste. This results in a pretty pinkish hummous with a little bit of a 'bite'.