Classic Hummus

2 cloves fresh garlic
1/4 cup fresh parsley leaves, loosely packed, optional
1/2 very small onion (for about 1/4 cup minced)
1 can (15 ounces, about 1 1/2 cups drained) chickpeas
3 tablespoons tahini (sesame seed paste)
Juice from 1/2 lemon
2 tablespoons extra-virgin olive oil
2 tablespoons water, or more to taste
1/4 teaspoon salt

Peel garlic, and drop cloves through feed tube of a food processor onto the moving blade to mince garlic finely. If using parsley, drop leaves through feed tube onto moving blade, and mince finely. Peel onion half, cut into 2 pieces, and drop through feed tube onto moving blade to finely mince.

Drain chickpeas. Remove processor lid, and add chickpeas, tahini, lemon juice, oil, water and salt. Process until well blended to consistency of a smooth paste, about 30 seconds, stopping once halfway through to scrape down sides of bowl. (Add more water, 1 teaspoon at a time, if hummus is too thick or if you want to use it as a dip instead of a spread.)

Serve at once or refrigerate until ready to serve.

Classic Hummus

Look for tahini, a sesame paste, in the supermarket imported foods section. (We usually find it near jars of Greek olives.)

Classic Hummus

Approximate Values Per Tablespoon: 36 calories (53% from fat), 2 g fat (trace amount saturated), 0 mg cholesterol, 1 g protein, 3 g carbohydrates, 1 g dietary fiber, 45 mg sodium

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