Ingredients

• One 15-ounce can chickpeas, rinsed and drained
• 1/2 cup tahini
• 1 1/4 teaspoons kosher salt
• 1 clove garlic
• 5 tablespoons plus 2 teaspoons freshly-squeezed lemon juice
• 3 tablespoons extra-virgin olive oil, plus more for serving
• Freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• Serving suggestions: Assorted flatbreads and brine-cured olives

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Instructions

1. Watch how to make this recipe.
2. Combine the chickpeas, tahini, salt, salt, garlic, 3/4 cup water and 5 tablespoons of the lemon juice in a food processor and process until smooth and pureed. While the motor is running, pour in the oil and process until fully incorporated. Season with pepper. Transfer to a bowl and refrigerate for 6 hours to let the flavors to come together.
3. Just before serving, stir in the parsley and remaining 2 teaspoons lemon juice. Drizzle with oil and serve with flatbreads and olives. The hummus will keep in the refrigerator for up to 2 days.