In a food processor, combine the chickpeas, tahini, water, lemon juice, garlic, and salt and pulse until combined -- about 1 minute.
With the food processor on, slowly drizzle in the olive oil and continue processing until the hummus is smooth and creamy. The longer you process, the smoother it will be.
Taste and season with salt and pepper.
Enjoy immediately or store in an airtight container in the fridge for up to 5 days.
Makes about 2 cups of hummus.
If you prefer, omit the tahini. Just skip step 1, directly adding the water and lemon juice to the chickpeas and garlic, and processing. Consistency of hummus won't be quite as smooth and rich without tahini. Or substitute cashew, almond or sunflower butter, or Greek yogurt.
Hummus can be frozen for up to 6 months.
For extra creamy hummus, remove the peels from the chickpeas prior to adding to food processor.