This is the hummus I made with my tahini. It was lighter, less pasty, than versions I have made with tahini from a jar. The pepper helped to loosen the texture too.
1 tin chickpeas, rinsed in a sieve
Juice of 1 lemon
1 clove garlic, chopped
1 red pepper (from a Cypressa jar -- or fresh and roasted)
A little salt (the chickpeas have been sitting in brine)
1dstsp olive oil
Put all the ingredients, expect the oil, in a food processor, and whizz. You may need to interrupt the whizzing to scrape the mixture from the sides of the bowl. Pour a little water through the spout if the hummus seems too thick.
You do not need to add a lot more oil to a mixture that already contains the oily tahini. In my experience, olive oil whizzed in a processor loses its fruitiness; I prefer to stir it in at the end.