Hummus

Name: Hummus
Ingredients: 1 (15-ounce) can chickpeas, rinsed and drained; 3/4 cup water; 1/2 cup tahini; 5 tablespoons plus 2 teaspoons freshly squeezed lemon juice; 1 1/4 teaspoon kosher salt; 1 clove garlic; 3 tablespoons extra-virgin olive oil, plus more for serving; Freshly ground black pepper; 2 tablespoons chopped fresh flat-leaf parsley leaves; Serving suggestion: Assorted flat breads, and brine-cured olives; Copyright 2001 Television Food Network, G.P. All rights reserved

11 ingredients

8 steps

Ingredients

1 (15-ounce) can chickpeas, rinsed and drained
3/4 cup water
1/2 cup tahini
5 tablespoons plus 2 teaspoons freshly squeezed lemon juice
1 1/4 teaspoon kosher salt
1 clove garlic
3 tablespoons extra-virgin olive oil, plus more for serving
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley leaves
Serving suggestion: Assorted flat breads, and brine-cured olives
Copyright 2001 Television Food Network, G.P. All rights reserved

Directions

1

In a food processor, combine the chickpeas, water, tahini, 5 tablespoons lemon juice, salt, and garlic and puree.
2

While the motor is running, pour in the olive oil and process until fully incorporated.
3

Season with pepper, to taste.
4

Store in the refrigerator for 6 hours, for the flavors to come together.
5

When ready to serve, remove the hummus from the refrigerator and stir in the remaining 2 teaspoons lemon juice and parsley.
6

Transfer to a serving bowl or platter and drizzle with olive oil.
7

Serve with flat breads and olives.
8

Store any leftover hummus in the refrigerator for up to 2 days.