Recipe courtesy of Food Network Kitchen
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Total:
6 hr 10 min
Prep:
10 min
Inactive:
6 hr
Yield:
4 to 6 appetizer servings
Level:
Easy
Total:
6 hr 10 min
Prep:
10 min
Inactive:
6 hr
Yield:
4 to 6 appetizer servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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. While the motor is running, pour in the oil and process until fully incorporated. Season with pepper. Transfer to a bowl and refrigerate for 6 hours to let the flavors to come together.

Just before serving, stir in the parsley and remaining 2 teaspoons lemon juice. Drizzle with oil and serve with flatbreads and olives. The hummus will keep in the refrigerator for up to 2 days.

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