Hummus

Makes about 2 cups

1     garlic clove, peeled
1     can (19 ounces) chickpeas, rinsed and drained (see Tip)
2     tablespoons tahini
2     tablespoons fresh lemon juice
¼    cup water
½    teaspoon ground cumin
½    teaspoon kosher salt
⅓    cup loosely packed Italian parsley leaves
¼    cup extra virgin olive oil, plus more for serving
1     pinch za’atar for finishing, optional

Nutritional information per serving (2 tablespoons):
Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g • sat. fat 1g• chol. 0mg • sod. 60mg • calc. 21mg • fiber 2g

1. Put the garlic clove in the work bowl. Run on Chop continuously to finely chop,
about 5 seconds. Add chickpeas, tahini, lemon juice, water, cumin, salt and parsley
to the work bowl. Pulse on Chop to start processing ingredients, then run on Chop
continuously until mostly smooth, about 30 to 35 seconds.
2. Scrape down the work bowl. With the machine running, add the olive oil in a steady
stream and process until the mixture is smooth and creamy.
3. Taste and adjust seasoning, if needed. To serve, drizzle with olive oil and sprinkle
with za’atar, if desired.
Tip: For an extra-smooth hummus, boil canned chickpeas with a pinch of baking soda
for 15 minutes, skimming off skins as they come to the surface. Drain and rinse under
cold water. Chickpeas are then ready for processing.