3cupscooked chickpeas (drained and rinsed from the can or homemade)
7tbspfreshly squeezed lemon juice(about one large lemon)
3 1/2tbsptoasted tahini
1tbsphigh-quality olive oil
1/4 - 1/2cupwater
Place all ingredients, except the water, into the bowl of a food processor fitted with the S-blade.
Hit the pulse button about seven times to start breaking down the chickpeas
Next, let the food processor run to start creaming the chickpeas. Add small amounts of water at a time, as needed, to keep the blade turning and make the chickpeas creamy. Traditionally, this step is completed with oil, but I prefer this lighter version made with water. You don't want to add too much water and make it runny, but just enough to make it creamy and fluffy. I usually use a little less than 1/2 cup of water when using the 3-cups of chickpeas.
Once creamy, place in a sealed container and chill for a few hours before serving.
You can adjust the lemon juice and salt to fit your taste and needs. I tend to use more lemon juice and less salt.