Hummus Bi Tahini

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Ingredients

2 - 15 oz. cans chickpeas, rinsed and drained or 3 cups home-cooked
1 Tbs about 2-3 cloves of garlic
1/3 cup extra virgin olive oil plus more for drizzling
1/3 cup fresh lemon juice 2-3 lemons
1/2 cup tahini sesame seed paste
1/2 cup hot water
pinch salt

Instructions

If the chickpeas are canned, make sure they are thoroughly rinsed and drained.
Put the olive oil, garlic, lemon juice and tahini into the blender and pulse to chop the garlic a bit. Add the drained chick peas and 1/4 cup of the hot water and blend until completely smooth and creamy. If the blender gets stuck or the hummus seems too thick, add the rest of the water as needed. You may even need more. If you add additional tahini or lemon juice, adjust water accordingly.
Put into a container and cover. Let sit for at least one hour for flavors to meld. If longer, put it into the refrigerator.
Best to let it sit for an hour or so to let the flavors meld though it is perfectly delicious immediately in case of hankering emergency. Store in a covered container in the refrigerator. Keeps at least three days. No idea beyond that; mine's never around that long.

Notes

BEANS: I've taken to cooking my own beans, chick peas included, instead of using canned. I'll post a recipe as soon as I'm done updating the old blog posts but you can find all sorts of recipes on the GoogleMonster if you search by specific bean. The InstantPot makes it even easier.
Always, always, always rinse canned beans; Chick peas are no exception; Let them drain while you get the rest of your ingredients together.
ADAPT AND ADJUST: Also, a very important note This is MY favorite hummus; When you make your hummus, keep notes so you'll know next time if you'd like more or less of each ingredient; Just remember it's best to give the hummus an hour or so to get to full flavor.
BLENDER: I have a Vitamix blender; I am unfortunately not compensated for this little infomercial but, can I tell you, this thing is awesome; I used to make hummus in my food processor but never got it quite as smooth as with the Vitamix; I love my Cuisinart but for this recipe I'd suggest first trying your blender, no matter the brand.
This is the light creamy texture you are looking for; In my blender, it takes about 4 minutes total, scraping down the sides as I see fit.
FRESH INGREDIENTS: Because there are only five ingredients (six if you count salt), please use the freshest available to you; Fresh squeezed lemon juice is far superior to the bottled concentrate; However, and I say this sincerely, in a pinch, I'd take hummus made with the bottled stuff over no hummus at all; But again, the real stuff is best; Same with garlic; I never use the pre-peeled or jarred stuff; It makes me nervous ever since I read about the link between garlic and botulism; But that may just be me; Feel free if you're feeling lucky, punk. Ah, kidding; Kidding; Just seeing if you're reading and, further, if you are a Clint Eastwood fan and get the reference.