1 clove garlic
1 tbsp tahini
1 (15.5 ounce) can chickpeas
1 lemon juice, juiced
1 teaspoon salt
1 handful parsley, roughly chopped
Olive oil
Directions:
Put all ingredients, except parsley and oil in a food processor.
Pulse then puree the mixture until smooth, add the olive oil to make the hummus smoother and creamier.
Use a rubber spatula to transfer the hummus to a serving bowl, then top with parsley.
serve with pita chips, carrot sticks or celery sticks. Eat on kebobs and use a topping for salads… the options are limitless with hummus… I love it..