1 15-oz can chickpeas*, drained or 1 cup chickpeas, soaked overnight (will double when cooked)
1 large garlic clove, smashed (1 teaspoon)
1 heaping tablespoon well-stirred tahini
1/4 cup fresh lemon juice, to taste (about 1 lemon)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 bunch parsley, leaves only
2 tablespoons extra virgin olive oil
3 tablespoons water or chickpea cooking liquid, if needed for smoother texture
½ - 1 teaspoon salt, to taste
1. Cook soaked chickpeas until tender (~1 hour) or open can and drain chickpeas, reserving liquid.
2. Puree chickpeas in a food processor with the smashed garlic clove, tahini, lemon juice and spices in the food processor. If adding parsley, add at this point.
3. With the food processor running, drizzle in olive oil slowly. Turn off machine, open lid, and stir to combine. If desired, add chickpea cooking liquid or water to thin to desired consistency.
4. Add salt to taste. Adjust spices and lemon juice if necessary. Transfer hummus to a bowl.
*I recommend purchasing the Eden brand of chickpeas, as they are cooked without salt and with kombu, a seaweed that aids with digestion
**You can make any flavor hummus by following this basic recipe and adding ¼-½ cup of additional ingredients, such as pickled jalapenos, roasted peppers, roasted garlic, olives, or whatever else you might like!