Hot for Hummus

Ingredients

• 1 (15 ounce) can chickpeas, drained and rinsed
• 3 tablespoons lemon juice
• 1/4 cup tahini
• 2 teaspoons harissa (or to taste)
• 2 garlic cloves, chopped
• 1 tablespoon minced fresh parsley leaves
• 1/2 teaspoon salt
• water, to thin (around 1/4 cup)

Directions

1. 1

   Place the chickpeas and lemon juice in a food processor and process until smooth.

2. 2

   Add the tahini, harissa, garlic, parsley, and salt.

3. 3

   Drizzle water in while processing until the desired consistency is achieved.

4. 4

   Process until smooth and well blended.

5. 5

   Transfer to a tightly covered container and refrigerate for at least 1 hour before serving to allow the flavors to develop.

6. 6

   Stored tightly covered in the refrigerator, hummus will keep for up to 3 days.

7. 7

   Serve chilled or at room temperature.