Drain chickpeas by pouring contents of tin into sieve over a bowl. Set aside aquafaba (chickpea liquid) for later.
Tip the chickpeas onto a clean, unused tea towel and start removing the skins by gently squeezing each chickpea to pop it out of its skin. Repeat until all of the chickpeas have skins removed. This step is optional, however makes the hummus more easily digested and really smooth.
Place chickpeas into a food processor as well as lemon juice, tahini, garlic clove, extra virgin olive oil, a pinch of sea salt and chickpea liquid.
Blend on high until smooth and creamy. Taste test and add more salt if necessary.
Pour contents into a serving dish and top with extra virgin olive oil if desired.
Store hummus in an airtight container in the fridge for 4-5 days. Did you love this recipe? Tag @ournourishingtable and #ournourishingtable on Instagram in your recreations.