Recipe courtesy of Food Network Kitchen
Total:
20 min
Active:
20 min
Yield:
about 4 to 6 appetizer servings
Level:
Easy

Ingredients

Directions

In a food processor, combine the chickpeas, water, tahini, 5 tablespoons lemon juice, salt, and garlic and puree. While the motor is running, pour in the olive oil and process until fully incorporated. Season with pepper, to taste. Store in the refrigerator for 6 hours, for the flavors to come together. 

When ready to serve, remove the hummus from the refrigerator and stir in the remaining 2 teaspoons lemon juice and parsley. Transfer to a serving bowl or platter and drizzle with olive oil. Serve with flat breads and olives. Store any leftover hummus in the refrigerator for up to 2 days. 

IDEAS YOU'LL LOVE

Roasted Red Bell Pepper Hummus

Recipe courtesy of Guy Fieri

Hummus

Recipe courtesy of Gazala Halavi

Hummus

Recipe courtesy of Robert Irvine

Hummus

Recipe courtesy of Curtis Aikens

Hummus

Recipe courtesy of Ina Garten

Hummus

Recipe courtesy of Gourmet Magazine

Hummus

Recipe courtesy of Food Network Kitchen

Hummus

Recipe courtesy of White Wolf Cafe and Bar

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking