Perfect spring and summer dip or spread!
The amount of water needed really depends on the chickpeas. When buying already-cooked chickpeas I’ve noticed that some are drier or not as meaty as others. Which means that you might need to add more water to get a smooth, spreadable hummus.
Similar goes for lemons. Some are more sour than others, so adjust the amount of lemon juice if you think that the amount used in recipe doesn’t cut it.
Store leftover hummus in an airtight container in the fridge for up to 3-4 days, not that it ever lasts that long around me.