2 c. chickpeas, cooked
1/4 c. cooking liquid (water or chicken stock, or vegetable stock)
3 tbsp. tahini (sesame butter)
Juice of 1 lemon
2 to 3 garlic cloves
Olive oil
Whole lemon

Puree all ingredients (except olive oil and whole lemon) until smooth in blender. Place in serving dish. Make a hollow and pour in oil and squeeze lemon over humus. Serve with pita bread or crackers for dipping.