One can of chick peas, drained and rinsed
A splash of water
A glug of good olive oil
A generous squeeze of lemon juice (I use the stuff from a bottle)
Tablespoon of tahini
Teaspoon of ground cumin
Large garlic clove, finely chopped
Salt (to taste)
Plenty of freshly-ground black pepper (to taste)
I start off with the chick peas, water and oil in a bowl, and take a potato masher to it. Then, when the chick peas are roughly mashed, I throw in the other ingredients before giving it all a thorough mashing. I season as I go. My preference is for a lemony, garlicky hummus, but I just go with what I fancy on the day. Texture is neither dry nor sloppy, but somewhere in between.
This is fabby with home made pitta breads or flatbreads.
I'll also say that this is probably best made in advance, as it gives all the flavours a chance to meld.