Lemon Garlic Hummus
I love how easily this dip comes together. I usually start with a base – plain hummus - then add all sorts of ingredients. In this case I add extra lemon and garlic for added zest.
1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons tahini
4 cloves garlic, chopped
¼ cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1/3 cup ice cold water
½ teaspoon kosher salt
1 teaspoon chopped flat-leaf parsley
1 slice lemon, cut into a half moon
Add the chickpeas, tahini, garlic, lemon, olive oil, and to the bowl of a food processor and blend until pureed. Slowly add water until the mixture becomes creamy. Season with salt then transfer to a small bowl. Garnish with parsley and lemon slices.
The hummus can be made up to a week ahead of time and refrigerated in an airtight container.