I used Mark Bittman's proportions, along with the method of blending the tahini and wet ingredients first to make them creamy, and then adding the chickpeas after the wet ingredients were well mixed. I started out only adding 1/2 tsp salt and the juice of half a lemon, but after taste testing it, I decided that 1 tsp salt was the right amount, and the Bittman is right about using the juice from an entire lemon.
1/2 cup tahini (mine was closer to 3/4 cup since I used up everything in the can)
1/4 extra virgin olive oil
juice of 1 lemon
1 tsp sea salt
a pinch of black pepper
1 can chickpeas, drained. liquid reserved to dilute hummus if necessary
Mix tahini thoroughly, and add to blender. Add the rest of the wet ingredients and blen until smooth, so that the tahini dilutes and and hummus will be creamy. Add dry ingredients. Taste and adjust seasonings. Garnish with smoked paprika and high quality olive oil.
I didn't have any mayonnaise at home, so instead I used Mark Bittman's suggestion that plain yogurt can be used as a substitute. I used 2% Fage Greek yogurt; this added a nice tang to the yolks.
To fill the yolks back into the whites, you can use a pipping bag; I used too small of a tip. Next time I recommend using a rather large pipping tip.