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Original Hummus

Author: Christopher Kosovich

Ingredients

  • 1/4 cup fresh flat parsley leaves
  • 2 strips lemon zest 1/2x2 inches, bitter white scraped of
  • 1/2 tsp kosher salt
  • 3 small garlic cloves
  • 2 cans 15.5 ounces each chickpeas, drained, rinsed, and drained again
  • 3 tbsp tahini paste
  • 2 tbsp fresh lemon juice
  • 5 tbsp water
  • 1 1/2 tsp ground cumin
  • 1 1/2 tbsp extra virgin olive oil

Instructions

  • Using a food processor, insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and reserve.
  • Chop the lemon zest with the kosher salt using the pulse, 10 times.
  • With the machine running, drop the garlic down the feed tube, and process 10 seconds to chop.
  • Add the drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl, processing 60 seconds to combine. Scrape down the sides and bottom of the work bowl.
  • With the machine running, add the olive oil in a slow and steady stream, and process until the hummus is smooth and creamy about 3 minutes.
  • Add half the chopped parsley; pulse to incorporate, 5 to 10 times.
  • Allow the hummus to rest for 30 minutes before serving to allow the flavors to blend.
  • Serve in a shallow bowl, sprinkled with the remaining chopped parsley. If desired, drizzle with extra virgin olive oil.