Hummus

  • 425g tinned chickpeas, drained and rinsed
  • 190ml water
  • 125ml tahini
  • 1 clove garlic
  • 5 tbsp plus 2 tsp freshly squeezed lemon juice
  • 1 1/4 tsp salt
  • 3 tbsp extra-virgin olive oil, plus more for serving
  • Freshly ground black pepper
  • 2 tbsp chopped fresh flat-leaf parsley leaves
  • Serving suggestion: Pine nuts, assorted flat breads and brine-cured olives
1) In a food processor put the chickpeas, water, tahini, garlic, 5 tbsp of the lemon juice and the salt. Blend to a rough puree.

2) With the motor running, pour in the olive oil slowly until fully incorporated. Season with pepper to taste. Store in the refrigerator for 6 hours, for the flavors to come together.

3) When ready to serve, remove the hummus from the refrigerator and stir in the remaining 2 tsps lemon juice and chopped parsley.

4) Transfer to a serving bowl or platter and drizzle with a little olive oil. Serve sprinkled with pine nuts if desired, flat breads and olives.

5) Store any leftover hummus in the refrigerator for up to 2 days.

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