Remove the skins from the chickpeas by gently squeezing each bean so that the skin pops off. This takes about 10 minutes, but is worth the effort! It makes the hummus creamier.

Discard the skins, and place the chickpeas in a food processor. Add in the remaining ingredients, and pulse on high for 15 seconds. Scrape down the mixture from the bowl, and pulse again until the mixture forms a smooth, creamy hummus.

Pour into a bowl, and serve with your favorite dippers!

Optional: Drizzle olive oil on top of the hummus before eating.