1Drain chickpeas but save the juice back in the can. Do not rinse the chickpeas, set aside.
2In the food processor (not the blender!) combine the tahini and the lemon juice, blend until smooth and frothy. This is the key to getting the hummus creamy. Combine these 2 ingredients and essentially cream the tahini, or it just won’t blend perfectly
3Add the garlic and salt and blend again.
4Now add in the chickpeas a very small handful at a time and blend until smooth. Scrap down the sides of the food processor and push the chickpeas down to the bottom frequently. Once you’ve got all chickpeas blended in, add the olive oil and turn on the blender and just leave it for a few minutes, add chickpea juice until right consistency.
5Let marinate in the fridge to bring out the garlic flavor.
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