Drain chickpeas, reserving liquid. Set liquid aside and rinse chickpeas.
Wash lemon under water. With a knife, carefully remove the outer peel, keeping as close to the yellow rind as possible (the white pith can taste bitter.) Set peel aside and juice the lemon. Discard the pulp and remains.
Place lemon juice, lemon rind, chickpeas, garlic, and olive oil in food processor. Grind, adding small amounts of chickpea liquid a little at a time until mixture begins to loosen.
Run food processor for 3 to 5 minutes, alternating fresh water and chickpea liquid until preferred texture is reached. Add salt and pepper to taste.
Garnish with lemon-infused olive oil, if desired.
Per serving: 381 calories, 8 grams fat (1 gram saturated fat), 61 grams total carbs, 17 grams fiber, 19 grams protein