Soak your chickpeas overnight in water in a covered container.
Drain, rinse then boil them in water (for approx 1 hour or until tender).
Drain and rinse chickpeas and allow them to cool.
Place chickpeas, garlic, lemon juice, tahini, 1 tbsp of olive oil and salt in a blender or food processor.
Blend well, adding more olive oil as needed.
Place hummus in an airtight container in the fridge, keeps for one week.