Classic Hummus

Total Time:
6 hr 10 min
Prep:
10 min
Inactive:
6 hr

Yield:
4 to 6 appetizer servings
Level:
Easy

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
  • 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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