- 3 Tbsp lemon juice
- 0.25 cup water
- 6 Tbsp tahini
- 2 Tbsp olive oil
- 1 14-oz can chickpeas
- 1 clove garlic
- 0.5 tsp salt
- 0.25 tsp cumin
- 1 pinch cayenne
- 1 Tbsp cilantro
- 1 Tbsp parsley
- 2 small bowl or measuring cup
- 1 food processor
- 1 plastic wrap
Combine lemon juice and water in a small bowl or measuring cup.
Whisk together tahini and 2 tablespoons olive oil in second small bowl or measuring cup.
Set aside 2 tablespoons chickpeas for garnish.
Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
With machine running, add lemon juice-water mixture in steady stream through feed tube.
Scrape down bowl and continue to process for 1 minute.
With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).
Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro or parsley leaves over surface.
Cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
Drizzle with olive oil and serve.