Hot for Hummus

This is the best hummus recipe I have come across. I always omit the harissa, since we don't like hot hummus but it would probably be tasty with the harissa as well! I always use either organic chickpeas or Bush's chickpeas. Store brands often cause the hummus to taste funny so I avoid them. The recipe came from Vegan Planet.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 2 cups

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)

Directions

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