Get garbanzo beans (the traditional Toscan “cicer”). Soak them. Cook them till soft. Get raw garlic, a clove or two for every cup of beans. Traditionally, this would have been the wild Allium toscano, of the Toscan steppe, but you can use regular garlic if that’s all you can get.
Put the garlic cloves in a small pot with a lid you can hold tightly closed. With the lid on, shake the pot hard, up and down, for a minute or so. Magically, the skins will come loose. This is the traditional Toscan way of peeling garlic. Do not, under any circumstances, use garlic peeled in this manner for any recipe not strictly Toscan.
Grate the garlic into the cooked garbanzo beans. Mash up the beans, but only enough so they hold together. Leave some of the beans whole. Mix in about a quarter as much tahini, and about a tablespoon of lemon juice per cup. Enjoy!
The ancient Toscans eschewed the creamy-smooth type of hummus that has become universal in the modern US. Preparing meals in their native sylvan hills and glades, they mashed up the ingredients just enough so the mixture would stay on the “shibapu”, the traditional Toscan eating knife. That way they could get back to enjoying their pastoral Tuscan lifestyle, without food processors to clean up. Also, the noise of food processors would have attracted banditos.