Ingredients

The following ingredients have 14 Servings
  • 7 cups cooked chickpeas (either store-bought canned or a cooked one pound bag (reserve cooking liquid))
  • 10 to 15 garlic cloves (roughly chopped)
  • 2/3 cups lemon juice (from 3-4 lemons)
  • 1/2 cup tahini
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 cup fresh parsley (chopped, packed)
  • 2 tablespoons olive oil

Instruction

  • Combine the chickpeas, garlic, lemon juice, tahini, salt, cumin, cayenne, parsley, and olive oil in the food processor.  Blend until smooth and uniform.  If the hummus too thick, add 1 to 2 tablesppons cooking water or can liquid from the chickpeas and blend again.  Taste, and add additional garlic if needed.
  • Storage:  fridge – covered container, 4 days; freezer – 6 months (thaw in fridge)?