15 ounces chickpeas, drained and rinsed
3 tablespoons fresh lemon juice
1/4 cup tahini
2 teaspoons harissa
2 tablespoons of minced garlic
1 tablespoon of dried parsley
1/2 teaspoon salt
water (around 1/4 cup)
Blend chickpeas and lemon juice in the food processor or blender until smooth. Add tahini, harissa, garlic, parsley and salt. Add water until you get the desired consistency. Refrigerate until chilled. (Around 1 hour).
Scoop hummus into a pretty bowl and drizzle olive oil on the top. Serve with pita bread or pita chips.
Photo by Emily Clack