Soak the dried chickpeas in cold water overnight, making sure they are covered by at least 3 inches of water. Boil them for 45 minutes to 1 hour, or until very soft and creamy. Before you strain the chickpeas, SAVE 1 CUP OF COOKING LIQUID, this will be used to make the hummus super creamy later on. If you use canned chickpeas, make sure you drain and rinse them thoroughly. Use water or chicken stock to thin out the hummus later on when you are blending in the food processor.
- Add 2.5 cups of cooked chickpeas to a food processor along with everything but the olive oil and parsely, blend for 10 seconds.
- Add the olive oil, along with 3 tablespoons of the reserved cooking liquid, turn the processor back on. If the hummus still looks to thick, add another 2-3 tablespoons of the cooking liquid until the hummus becomes nice and creamy. Give the hummus a taste, it will almost certainly need more lemon juice and salt.
- Add the chopped parsley and turn the processor back on until the parsley is well incorporated.
Ingredients
- 2.5 cups of cooked chickpeas about 1 cup of raw chickpeas, save 1 cup of the cooking liquid before you drain them
- 3 tablespoons of tahini aka sesame seed paste
- 2 cloves or garlic finely chopped or grated
- Zest of 1 lemon
- Juice of half a lemon
- ½ teaspoon kosher salt
- Couple cracks of fresh pepper
- 1 teaspoon smoked paprika or cumin optional
- 2 tablespoons extra virgin olive oil or regular olive oil
- 3 tablespoons freshly chopped Italian flat leaf parsley
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