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Recipe courtesy of Food Network Kitchen

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Fun Uses for a Food Processor (01:02)

Total:: 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

Watch how to make this recipe.

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.

From Food Network Kitchen

My Private Notes

Name: Classic Hummus
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT6H10M0.000S
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