Hummus - 2-1/2 to 3 cups (For Food Processors)

• ¼ cup fresh Italian parsley leaves
• 1¼ teaspoon kosher salt
• ½ teaspoon grated lemon zest
• 1 garlic clove, peeled
• 2 cans (15.5oz each) chickpeas, drained and rinsed
• ¼ cup fresh lemon juice
• ¼ cup water
• ¼ cup extra virgin olive oil, plus 1 tablespoon for serving
• 2 tablespoon tahini
• ½ teaspoon ground cumin
• ¹∕8 teaspoon paprika, optional
• pinch za'atar, optional

Nutritional information per serving (1 tablespoon): Calories 43 (41% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 0g • chol. 0mg • sod. 138mg • calc. 11mg • fiber 1g

1. Put the parsley, salt, lemon zest and garlic into the large work bowl fitted with the large chopping blade. Pulse to roughly chop, about 5 to 6 times. Scrape down the sides of the bowl. Add remaining ingredients and process on High until smooth, about 5 minutes.
2. Taste and adjust seasoning as desired. Serve, drizzled with the extra tablespoon of olive oil and sprinkled with paprika and za'atar, if using.