Makes 1 3/4 cups
1/4 cup tahini
1/4 cup lemon juice (from 1 1/2 to 2 lemons)
2 Tb extra virgin olive oil, plus more for serving
1 clove garlic, roughly chopped
1/2 tsp fine sea salt
1/2 cup lightly packed fresh flat-leaf parsley (some stems are okay)
1/4 cup lightly packed fresh tarragon leaves, basil, or cilantro
2 Tb roughly chopped fresh chives or green onions
1 can (15 oz) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
Chopped fresh herbs (whatever you have left), for garnish
In a food processor of high-powered blender (i.e., Vitamix or Blendtec), combine the tahini, lemon juice, olive oil, garlic, and salt. Process for 1 1/2 minutes, pausing to scrape down the sides as necessary, until the mixture is well blended.
Add the herbs and process for about 1 minute, pausing to scrape down the sides as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process until the hummus is thick and quite smooth, 1 to 2 minutes more.
If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons of water, until it reaches your desired consistency. Taste and season with additional salt, if necessary.
Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some chopped herbs. Leftover hummus keeps well, chilled, for 4 to 6 days.
CHANGE IT UP
You can skip the herbs (parsley, tarragon, and chives) altogether for extra creamy, classic hummus, or use this as a base recipe for any number of variations. Try adding some sun-dried tomatoes, chopped roasted red peppers, or pitted olives.