This homemade hummus takes you only a few minutes and tastes just as good as the hummus from Moby Dick!
Cuisine: Middle Eastern
Keyword: chickpeas, hummus
115 oz canchickpeas (aka garbanzo beans) — save the liquid!
2tablespoonlemon juicejuice of 1 lemon
2tablespoonsolive oil plus more for drizzling on the finished product
2tablespoonsreserved chickpea liquid
1tablespoonfreshly chopped parsleyoptional
While draining chickpeas, reserve about ¼ cup of chickpea liquid. Spread rest of chickpeas out on a paper towel and dry them. Remove any chickpea shells that may be hiding.
Combine all ingredients except for olive oil in a food processor. Process on high until well mixed.
While processor is running, slowly add the olive oil and reserved chickpea liquid one teaspoon at a time until you reach your desired consistency. You want your hummus to hold its shape but not be chunky.
Serve with extra olive oil, paprika, and whatever other accoutrements you prefer!
Serve with: Pita chips, pita bread, pretzels, carrots, celery, cucumber, red bell pepper, you name it! Storage information: This should be stored in an airtight container in the refrigerator. It'll stay fresh for 4-6 days.