Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
about 4 to 6 appetizer servings
Level:
Easy

Ingredients

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. 

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Hummus

Recipe courtesy of Ina Garten

Hummus and Grilled Vegetable Wrap

Recipe courtesy of Ellie Krieger

Hummus

Recipe courtesy of Tiffani Thiessen

Hummus

Recipe courtesy of Curtis Aikens

Hummus

Recipe courtesy of Gourmet Magazine

Hummus

Recipe courtesy of Ina Garten

Hummus

Recipe courtesy of Gazala Halavi

Hummus

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories