Ingredients:
500g peeled cooked chickpeas
4 tablespoons fresh lemon juice
1 1/2 tablespoons tahini
2 garlic cloves, cumin
2 tablespoons olive oil
Olive oil for serving
½ teaspoon fine sea salt
½ cup chopped fresh parsley
Lemon juice

Preparation
Drain the chickpeas, but reserve a quarter cup of the cooking liquid.
Blend the chickpeas, lemon juice, tahini, garlic, two tablespoons of olive oil, and salt in a food processor. Add the reserved chickpea cooking water and process

for three minutes at low speed until the mixture reaches a smooth consistency. Season with lemon juice. Transfer the hummus to a serving bowl and drizzle with olive oil. It should be a smooth, glossy cream. Sprinkle with parsley and serve with raw vegetable sticks (celery, carrots, turnips, raw cauliflower florets) or on plain crackers