Ingredients:
6 tbsp lemon juice
5 tbsp water
140 g tahini
40 g olive oil
460 g chickpeas, rinsed and drained (2 cans)
5 g garlic, minced or pressed
½ tsp kosher salt
¼ tsp ground cumin
1 pinch cayenne pepper
1 tbsp parsley leaves
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1. Combine lemon juice and water in a small liquid measuring cup.
2. Whisk together tahini and olive oil into second liquid measuring cup.
3. In a food processor, mince garlic. Add chickpeas, salt, cumin and cayenne. Pulse for 15 seconds until ingredients are almost fully ground.
4. With food processor running, add lemon juice and water mixture as a steady stream into the feed tube.
5. Scrape down food processor and process for 1 additional minute.
6. With food processor running, add oil and tahini mixture as a steady stream in the feed tube. Process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
7. Add parsley leaves to food processor and pulse until parsley is minced and distributed evenly.
8. Allow hummus to sit for at least 30 minutes for flavors to meld.
9. When ready, drizzle with extra olive oil and serve.
Notes: