Hummus is another one of those delicious dishes (like tabouleh) that I learned to appreciate at a very early age thanks to the many people of Lebanese origin that lived in La Victoria (Venezuela), where I grew up. We usually ate it with pita bread, either toasted or fried, but it is also great as a dip for raw vegetables such as peppers, celery, carrots, etc. This is by no means an authentic or original recipe, I just combined several recipes I found online and used the ingredients I had at home. It turned out pretty tasty, I hope you like it too!
1 can (14 oz) of chickpeas, drain and save the liquid
1/4 cup of the chickpeas liquid
the juice of 1 lime (approximately 3 to 4 tablespoons)
2 tablespoons tahini (sesame paste)
1 clove of garlic, peeled
1/2 teaspoon salt
2 tablespoons olive oil
Place all ingredients in a blender or food processor and blend at low-speed for about 5 minutes or so, until you are left with a smooth, creamy paste (you will probably need to turn it off and mix it with a spoon a couple of times to make sure all ingredients are well incorporated). Serve in a plate, making a small hole in the center, where you can put a splash of olive oil and garnish with pine nuts, parsley, etc.
Tip: To obtain an even smoother texture, before blending rub the chickpeas between your hands to get the skin off of them.