**My Kimba's Kitchen Suggestions:
1 - skip the water and use extra lemon juice it will really help to 'brighten' the flavor
2 - when serving add a light dusting (1-2 shakes) of paprika (I prefer Hungarian as it has a slightly smokier and sweeter flavor), the red will really pop under the herb garnish!
3 - there can never be to much garlic don't be afraid to add an extra clove (or two!!)
4 - personal preference to add fresh cracked black pepper as well as salt
5 - tahini is also known as 'taheen' and can be spelled both ways depending on country of origin - I use the brand in the photo, you will have to stir it to combine and oil and paste (this is a small chore)Yield: About 1 ¾ cup
Ingredients:
•¼ cup tahini (sesame seed paste)
•¼ cup fresh lemon juice (about 1 large lemon's worth)
•2 Tbsp. olive oil, plus more for serving
•½ cup roughly chopped, loosely packed fresh parsley
•¼ cup roughly chopped, loosely packed fresh tarragon
•2 to 3 Tbsp. roughly chopped fresh chives
•1 large garlic clove, roughly chopped
•½ tsp. salt or more to taste
•One (15-ounce) can of chickpeas (a.k.a. garbanzo beans), drained & rinsed
•1 to 2 Tbsp. water, optional
•Garnish with extra olive oil and a sprinkling of chopped fresh herbs
Directions:
1.) Whip the tahini & lemon juice together until ultra smooth and creamy. Combine the tahini and lemon juice in bowl of smaller food processor or high-powered blender. Process for about 1½ min., pausing to scrape down sides of bowl as needed.
2.) Add the olive oil, parsley, tarragon, chives, garlic & salt to the whipped tahini & lemon juice mixture. Process for about 1 min., pausing to scrape down sides of bowl as needed.
3.) Add half of the chickpeas to food processor and process for 1 min.. Scrape down the bowl, then add remaining chickpeas and process until the hummus is thick & smooth (about 1 to 2 min. more).
4.) If your hummus is too thick or hasn't yet blended until creamy, run the food processor while drizzling in 1-2 Tbsp. water until it reaches desired consistency.
5.) Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
6.) Store hummus in an airtight container and refrigerate for up to one week.
ENJOY!!!
