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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
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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

  1. 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.
  2. 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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