Ingredients
3 tablespoons lemon juice (1 to 2 lemons)
1/4 cup water
6 tablespoons tahini
2 tablespoons extra virgin olive oil, plus extra for drizzling
14 ounces chickpeas, rinsed and drained
1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 pinch cayenne pepper
1 tablespoon fresh cilantro or 1 tablespoon fresh parsley leaves, minced
Preparation
1 Combine lemon juice and water in a small bowl or measuring cup. 2 Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. 3 Set aside 2 tablespoons chickpeas for garnish. 4 Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. 5 With machine running, add lemon juice-water mixture in steady stream through feed tube. 6 Scrape down bowl and continue to process for 1 minute. 7 With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed). 8 Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface. 9 Cover with plastic wrap and let stand until flavors meld, at least 30 minutes. 10 Drizzle with olive oil and serve.
