Drain and rinse the can of chickpeas. Proceed to peel them one by one. The skin should easily come off (Peeling is optional, but recommended.)
Add the chickpeas along with 2 cups of water to a small pot. Warm over medium heat for 5 minutes. Drain the water and place the chickpeas into a food processor along with the tahini, garlic cloves, salt and lemon juice. Puree for about 2 minutes.
Add the water 1 tablespoon at a time to get the perfect consistency.
Serve with olive oil.
Notes
*Homemade hummus lasts 3-5 days covered in the refrigerator.