Hummus

3 tablespoons lemon juice
¼ cup water
6 tablespoons tahini
2
tablespoons olive oil, plus extra for drizzling
1 can chickpeas, drained and
rinsed
2 cloves garlic, crushed or minced
½ teaspoon salt (I prefer
kosher)
¼ teaspoon ground cumin
Parsley for garnish

1. Combine water and lemon juice in a measuring cup.

2. Whisk together the tahini and olive oil in a small bowl or large measuring
cup.

3. Set aside 2 tablespoons chickpeas for garnish.

4. Process remaining chickpeas, garlic, salt and cumin in a food processor
until almost fully ground, about 15 seconds. Scrape down bowl with rubber
spatula.

5. With machine running, add lemon juice/water mixture in a steady stream
through the feed tube. Scrape down bowl and continue to process for 1
minute.

6. With machine running, add the tahini/oil mixture in a steady stream
through the feed tube, and continue to process until the hummus is smooth and
creamy, about 15 seconds, scraping down the bowl as needed.

7. Transfer the hummus to a bowl, cover with plastic wrap, and let sit for at
least 30 minutes.

8. When ready to serve, sprinkle with the reserved chickpeas, parsley, and
drizzle with olive oil.

Serving: Serve hummus with
your favorite vegetables, pita chips, naan, or anything you prefer!

Storing: Hummus should be
stored in an airtight container in the refrigerator for up to 1
week.