Drain the chickpeas but reserve the liquid. Place all but one tablespoon of the chickpeas in a food processor with the tahini, two tablespoons of the olive oil, lemon juice, garlic, salt, and 1/4 cup of the reserved bean liquid. Process on pulse until the ingredients reach the desired consistency: either a smooth puree or slightly granular. If you prefer a thinner hummus, add some more of the bean liquid. Spoon the hummus into a serving bowl. Pour the remaining tablespoon olive oil on top and garnish with the saved chickpeas. Serve with pita bread.
Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.