1/4 c. lemon juice (approximately 1/2-1 lemon)
1/4 c. water (hot water if you'll be eating it right away**)
3 Tbs tehini paste
1 tsp salt
2 Tbs. olive oil
1 clove garlic
Combine all of the above ingredients in a food processor and blend until you reach the desired consistency. I prefer to let it run for a while to become quite creamy. Even though hummus is sold refrigerated it really is the tastiest when it's still warm.
I like to top it with olive oil, zaatar (a middle eastern seasoning), and a pinch sweet paprika. Alternatively I like to top it with a handful of well cooked, lightly salted chickpeas, or toasted pine nuts.
*I like to buy dry chickpeas and then I cook them in the pressure cooker for less than 20 minutes. First I cook them without any salt. When they are sufficiently soft I add salt and bring them to a boil one more time. When I have more than 4 cups I like to put aside some chickpeas for topping the hummus or for eating in other dishes.
**I love to eat it right away while it's still warm. When I eat left overs out of the fridge I like to add a bit of boiling water to the hummus. This also makes for a creamier consistency because the hummus thickens when it is refrigerated.