Hummus

• 3 cloves Garlic, Coarsley Chopped
• 1 teaspoon Salt
• 3/4 cups Tahini
• 2 Tablespoons Olive Oil, Plus Extra To Drizzle On Top
• 13 cups Freshly Squeezed Lemon Juice
• 2 cups Drained Chickpeas (reserve The Liquid!)
• 1/2 cups Gently Packed Parsley Leaves
• 18 teaspoons Chili Powder
• 6 Tablespoons Chickpea Liquid (may Require More)

1. 1.
2. In a blender or food processer, pulse together the garlic, salt, tahini, olive oil, and lemon juice until the garlic is finely chopped.
3. 2.
4. Add the chickpeas, parsley leaves, chile powder, and 6 tablespoons of chick pea liquid, and pulse until smooth.
5. Stop the machine a couple of times during blending to scrape down the sides to make sure everything gets properly mixed in.
6. 3.
7. Taste, and add more lemon juice or salt if desired, and more of the chickpea liquid until it reaches a thick, but spreadable consistency.
8. You can make your hummus as smooth or as lumpy as you like; I prefer a totally smooth hummus that is lump free.
9. Place in a bowl for serving, creating a well in the center and drizzle additional olive oil on top.
10. Serve with pita chips, crusty French bread pieces, or vegetables.
11. Hummus will keep in your fridge for about 4 days, but can also be frozen if well wrapped for up to two months.

garlic, salt, tahini, olive oil, freshly squeezed lemon juice, chickpeas, gently packed, chili powder, chickpea liquid

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hummus-6/ (may not work)