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Place the drained chickpeas (reserving a few for decoration), aquafaba, tahini, lemon juice, and ¼ tsp sea salt into a food processor or blender, and blend for 2-3 minutes, until smooth. If necessary, add more aquafaba (or water) to loosen the hummus.
Taste, and add more salt if required.
Decant into a bowl, make a well in the centre, pour in the olive oil, and decorate with the remaining chickpeas.