Homemade Chickpea Hummus

Ingredients:

  • 1 15 oz can chickpeas, rinsed and drained
  • ¾ cup water
  • ½ cup tahini
  • 5 tbsps plus 2 teaspoons freshly squeezed lemon juice
  • 1 ¼ tsp kosher salt
  • 1 clove garlic
  • 3 tbsp extra virgin olive oil, plus more for serving
  • Freshly ground black pepper
  • 2 tbsp chopped fresh flat-leaf parsley leaves
  • Serving suggestion:  assorted flat breads, and brine-cured olives

Directions:

  1. In a food processor, combine the chickpeas, water, tahini, 5 tbsps lemon juice, salt, and garlic and puree.  
  2. While the motor is running, pour in the olive oil and process until fully incorporated.
  3. Season with pepper, to taste.  
  4. Store in the refrigerator for 6 hours, for the flavour to come together.
  5. When ready to serve, remove the hummus from the refrigerator and stir in the remaining 2 tsps lemon juice and parsley.
  6. Transfer to a serving bowl or platter and drizzle with olive oil.
  7. Serve with flatbreads and olives.
  8. Store any leftover hummus in the refrigerator.

Who needs store bought, when it’s this easy!