Author: Christopher Kosovich
- ¼ cup fresh flat parsley leaves
- 2 strips lemon zest, ½x2 inches, bitter white scraped of
- ½ 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
- 1½ tsp ground cumin
- 1½ tbsp extra virgin olive oil
- 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.