Lucy's Hummus
Ingredients
- 1 can (13-ounce) chickpeas, drained, with 1 cup liquid reserved (see note in recipe instructions)
- ½ cup tahini, mixed if separated
- ¼ teaspoon coarse salt
- 2 garlic cloves, chopped
- Juice of 2 lemons (about ¼ cup)
- Pitted black olives
- Parsley, chopped
- Extra-virgin olive oil
- Pita bread
Instructions
- Place the chickpeas, tahini, salt, half of the garlic, and half of the lemon juice in a food processor. Pulse for 2 minutes. Scrape down the sides and taste. Add more lemon juice or garlic, as desired. Pulse to incorporate. To serve, scoop the hummus onto a large serving dish. Arrange the olives around the edge of the dish and sprinkle the hummus with chopped parsley and a drizzle of oil. Serve with pita bread. Note: If your saved hummus thickens overnight, you can stir in a few tablespoons of the reserved chickpea liquid to bring it back to your desired consistency. Tip: Take your leftover hummus and mix in some plain Greek yogurt and lemon juice to make a great dip for veggies or dressing for salad!
