Hummus With an Extra Burst of Lemon

• 2 cups canned chickpeas, drained
• 1 12 teaspoons salt
• 1 teaspoon minced fresh garlic
• 1 pinch ground cinnamon
• 12 teaspoon ground cumin
• 13 cup tahini, mixed well
• 13 cup freshly squeezed lemon juice
• 1 teaspoon freshly grated lemon peel
• 1 tablespoon extra-virgin olive oil
• minced fresh parsley, for garnish

1. Puree the chickpeas, salt, garlic, cinnamon, cumin, tahini, lemon juice, and lemon peel in a food processor.
2. Add a few drops of water if necessary to make the hummus thick and creamy.
3. Cover and refrigerate.
4. When ready to serve, bring it to room temperature, drizzle with the oil, and sprinkle with parsley.
5. This will keep for 3 days in the refrigerator.

chickpeas, salt, fresh garlic, ground cinnamon, ground cumin, tahini, freshly squeezed lemon juice, freshly grated lemon peel, extravirgin olive oil, fresh parsley

Taken from www.food.com/recipe/hummus-with-an-extra-burst-of-lemon-437943 (may not work)