Ingredients
¼cuptahini
¼cupfresh lemon juice,(about 1 large lemon’s worth)
2tbspolive oil,plus more for serving
½cupfresh parsley,roughly chopped, loosely packed
¼cupfresh tarragon,or basil, roughly chopped, loosely packed
3tbspfresh chives,or green onion, roughly chopped
1clovegarlic,large, roughly chopped
½tspsalt,more to taste
15ozchickpeas,(1 can), also called garbanzo beans, drained and rinsed
2tbspwater,optional
extra olive oil
sprinkling of chopped fresh herbs
Preparation
Combine the tahini and lemon juice in the bowl of a food processor (a smaller food processor will be better suited to the job) or a high-powered blender (i.e. Vitamix or Blendtec).
Process for about 1½ minutes, pausing to scrape down the bowl of the processor as necessary.
Add the olive oil, parsley, tarragon, chives, chopped garlic, and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for about 1 to 2 minutes more until the hummus is thick and quite smooth.
If the hummus is too thick or hasn’t yet blended into a creamy texture, run the food processor while drizzling in 1 to 2 tablespoons water until it reaches desired consistency.
Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
Store hummus in an airtight container and refrigerate for up to 1 week.
