Hummus With an Extra Burst of Lemon

From At Blanchard's Table

• Ready In: 10 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 2  cups  canned chickpeas, drained
• 1 1⁄2 teaspoons salt
• 1  teaspoon  minced fresh garlic
• 1  pinch ground cinnamon
• 1⁄2 teaspoon ground cumin
• 1⁄3 cup tahini, mixed well
• 1⁄3 cup  freshly squeezed lemon juice
• 1  teaspoon  freshly grated lemon peel
• 1  tablespoon  extra-virgin olive oil
•  minced fresh parsley, for garnish

Directions

1. Puree the chickpeas, salt, garlic, cinnamon, cumin, tahini, lemon juice, and lemon peel in a food processor. Add a few drops of water if necessary to make the hummus thick and creamy. Cover and refrigerate.
2. When ready to serve, bring it to room temperature, drizzle with the oil, and sprinkle with parsley. This will keep for 3 days in the refrigerator.