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Classic Hummus
- Level: Easy
- Total: 6 hr 10 min
- Prep: 10 min
- Inactive: 6 hr
- Yield: 4 to 6 appetizer servings
Share This Recipe
- Level: Easy
- Total: 6 hr 10 min
- Prep: 10 min
- Inactive: 6 hr
- Yield: 4 to 6 appetizer servings
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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