Hot For Hummus - cooking recipe

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
3 tablespoons lemon juice
1/4 cup tahini
2 teaspoons harissa (or to taste)
2 garlic cloves, chopped
1 tablespoon minced fresh parsley leaves
1/2 teaspoon salt
water, to thin (around 1/4 cup)

Preparation

Place the chickpeas and lemon juice in a food processor and process until smooth.
Add the tahini, harissa, garlic, parsley, and salt.
Drizzle water in while processing until the desired consistency is achieved.
Process until smooth and well blended.
Transfer to a tightly covered container and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Stored tightly covered in the refrigerator, hummus will keep for up to 3 days.
Serve chilled or at room temperature.