1. First make the hummus. Slice the lemon in half and use a reamer to juice it. Measure 1/4 cup of the juice, then pour it into a food processor or a blender. 2. 2. Add the chickpeas, tahini, garlic, vegetable oil, cumin, cayenne pepper, salt, and water to the bowl or pitcher and process until smooth, stopping occasionally to scrape down the sides with a spatula. 3. 3. Transfer the hummus to a small bowl or shallow platter and drizzle it with olive oil. Sprinkle the dip with the parsley. Set it aside (it can be kept at room temperature for up to four hours). ---------------------------------------------------------------------------
Nutrition
Ingredients
