Classic Hummus

9 ingredients
7 steps

Ingredients

  • One 15-ounce can chickpeas, rinsed and drained
  • 1/2 cup tahini
  • 1 1/4 teaspoons kosher salt
  • 1 clove garlic
  • 5 tablespoons plus 2 teaspoons freshly-squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • Serving suggestions: Assorted flatbreads and brine-cured olives

Directions

  1. 1
    Combine the chickpeas, tahini, salt, salt, garlic, 3/4 cup water and 5 tablespoons of the lemon juice in a food processor and process until smooth and pureed.
  2. 2
    While the motor is running, pour in the oil and process until fully incorporated.
  3. 3
    Season with pepper.
  4. 4
    Transfer to a bowl and refrigerate for 6 hours to let the flavors to come together.
  5. 5
    Just before serving, stir in the parsley and remaining 2 teaspoons lemon juice.
  6. 6
    Drizzle with oil and serve with flatbreads and olives.
  7. 7
    The hummus will keep in the refrigerator for up to 2 days.

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