1 tin of chickpeas
2/3 tablespoons hulled tahini
1 lemon
2 cloves garlic
Good amount of extra virgin olive oil
Pinch of salt an white pepper
Water add as needed

Put all ingredients in blender and blend to smooth. Add water as needed, hummus becomes firmer when it’s in the fridge so if you don’t want to break your biscuits in the dip and become ‘that guy’, then I recommend having a smooth/ slow drip consistency

Pro tips
hulled tahini is what gives hummus a lighter and smoother texture, however un-hulled tahini contains greater nutrients, darker colour and slightly bitter taste and also gives the hummus a more grainy texture
if you prefer the garlic and lemon to not be the predominant taste, half the amount and/or add extra tahini
Istanbul market in Reykjavík stocks the smoother tahini, most stores stock the unhulled tahini, it’s a game changer having hulled tahini, treat yourself