A basic hummus recipe--can be tweaked in various ways to match taste.
- 1 19-oz can chickpeas
- ¼ c lemon juice (fresh is best)
- ¼ c tahini
- 2 cloves garlic
- 1 tsp. vegetable oil
- 1/2 tsp. ground cumin or to taste
- 1 tsp. ground coriander or to taste
- freshly ground black pepper to taste
- ¼ tsp. salt (optional)
- ¼ c to 1/2 cup water
- ½ c finely chopped parsley
Drain and rinse the chickpeas.
In a blender or a food processor fitted with a metal blade, combine chickpeas, lemon juice, tahini, garlic, oil, spices, and water (I generally start with ¼ cup water and then add more if I want to make the hummus thinner). Blend, occasionally scraping the sides so that the whole mixture gets thoroughly blended into a smooth paste. Add more water very slowly if necessary to thin. Stir in parsley. Refrigerate before serving (overnight is best to allow flavors to fully blend).