Classic Hummus

• One 15-ounce can chickpeas, rinsed and drained
• 1/2 cup tahini
• 1 1/4 teaspoons kosher salt
• 1 clove garlic
• 5 tablespoons plus 2 teaspoons freshly-squeezed lemon juice
• 3 tablespoons extra-virgin olive oil, plus more for serving
• Freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• Serving suggestions: Assorted flatbreads and brine-cured olives

1. Combine the chickpeas, tahini, salt, salt, garlic, 3/4 cup water and 5 tablespoons of the lemon juice in a food processor and process until smooth and pureed.
2. While the motor is running, pour in the oil and process until fully incorporated.
3. Season with pepper.
4. Transfer to a bowl and refrigerate for 6 hours to let the flavors to come together.
5. Just before serving, stir in the parsley and remaining 2 teaspoons lemon juice.
6. Drizzle with oil and serve with flatbreads and olives.
7. The hummus will keep in the refrigerator for up to 2 days.

chickpeas, tahini, kosher salt, clove garlic, freshlysqueezed, extravirgin olive oil, freshly ground black pepper, flatleaf, olives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/classic-hummus.html (may not work)