Home made anything tastes good. This dip tastes like nothing you can buy in the shops.
The nearest I came to tasting hummus like this, it was at a Lebanese Restaurant in Brisbane
which has sadly closed down.
1 1/2 C cooked chickpeas
2 Tbsp chickpea liquid
1/4 C lemon juice
1/2 tsp yellow asafetida powder (OR to two cloves garlic)
1/2 C Tahini
1 tsp Olive Oil
1 tsp salt to taste (I prefer no salt)
For presentation add Paprika powder, pepper, olive oil and lemon slices
Place the chickpeas in a food processor with the lemon juice, asafetida, tahini and half of the salt.
Process to a smooth puree, adding some of the reserved chickpea liquid if necessary to achieve a smooth result.
Add the remaining salt if it needs it.