about 400 ml soaked, cooked chickpeas
50 - 75 ml tahini (sesame seed paste)
50 - 75 ml lemon juice
garlic cloves
olive oil

Drain the chickpeas and mix all the ingredients in a blender until smooth. Add a little olive oil and/or water if the paste seems too thick.

Spread the hummus in a flat layer on a platter. Drizzle with olive oil and sprinkle cayenne pepper, whole chickpeas, pomegranate seeds, and/or chopped parsley on top, if you like.

Eat hummus spooned with Arabic flat bread and vegetables like radishes, Arabic pickled turnips, spring onions, carrot and cucumber sticks etc.