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
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.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By marymical_9690004
San Diego, CA
on February 11, 2011
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I actually did make this and I agree with amyr1234, waaay to much tahini. I put about half as much as the recipe called for and it still came out too nutty tasting. I also agree that 3/4 cup water is too much. I doubled the recipe and only used 1/2 cup of water so I would suggest starting with less and adding more to taste. Other than that, a good basic recipe for simple hummus.
By kunta1
on October 07, 2010
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This came out way too watery. The flavor was good but next time I will leave out the water.
By dustin.agan_111...
Carmel, IN
on August 07, 2010
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One trick to a good hummus is to boil the chickpeas prior and take off the husk. This takes a lot of the "pastiness" out of it. Time consuming but worth the effort. I too cut the lemon juice a little and only put in a half a cup of water and the texture was not bad. I agree that there is too much tahini, but actually a TOUCH of sesame oil cut the bitterness of the Tahini and made things better. I also doubled the garlic (personal preference, you can never have too much. Agree that a good quality olive oil is a must as well.
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