This one always works for me. I think I got it form an old Gourmet magazine but the index card has been used many times!! Don't process too much or it will get dry/gummy:
4 cloves garlic
1 tsp salt
two cans chick-peas aprox 1lb+, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice
1/2 cup olive oil adjust if needed, I like a little more
1/4 cup fresh parsley
2 tablespoons toasted pine nuts
Mince garlic and then mash to a paste with the salt. In a food processor purée the chick-peas with the garlic mixture, tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, until the hummus is nice and smooth then add more salt to taste. Add some more water, a little at a time, if its too thick. Transfer the hummus to a bowl and clean out the food procceser bowl. Then proccess the rest of the oil and the parsley in the food processor, until the oil turns bright green and the parsely if finely minced. Then transfer the parsley oil to a small jar with a tight fitting lid.
I do this in advance if for a party. When you re ready to eat put the hummus in bowl, drizzle with parsley oil and top with pine nuts. If just to have hummus for sandwiches etc skip the parsely oil but it does make it yummy!!