320 g of cooked chickpeas
1 tablespoon of tahini
The juice of ½ lemon
1 large spoonful of extra virgin olive oil
2 teaspoons of salt
Water to taste
Blend all the ingredients except the water.
Add the water slowly until the chickpeas are completely blended and reached the desired consistency.
The hummus must be of the right consistency: neither too soft nor too solid.