Basic chickpea and sesame hummus recipe

Ingredients:

• 1 can (425 g) canned chickpeas, rinsed
• 0.5 cup tahini
• 1 and 1/4 teaspoons coarse salt
• 1 clove of garlic
• 5 tbsp + 2 tsp freshly squeezed lemon juice
• 3 tbsp extra-virgin olive oil + extra for serving
• Freshly ground black pepper
• 2 tbsp chopped fresh parsley leaves
• For serving: flatbreads and olives

Preparation:

1. Combine the chickpeas, tahini, salt, garlic, 3/4 cup water, and 5 tablespoons lemon juice in a food processor and process until smooth. With the processor running, pour in the olive oil and process until fully incorporated. Season with pepper to taste. Transfer the hummus to a bowl and refrigerate for 6 hours to allow the flavors to meld.
2. Just before serving, stir in fresh parsley and the remaining 2 tablespoons lemon juice. Drizzle with olive oil and serve with flatbreads and olives. The hummus can be refrigerated for up to 2 days.