Hebrew University Hummus
- 1 can chickpeas, drained and rinsed (16 to 19 ounces)
- 1/4 cup tahini
- 3 Tablespoons water
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons olive oil
- 2 Tablespoons parsley
- 1 teaspoon cumin seeds
- 1/4 teaspoon salt
Toast the cumin seeds until lightly browned and aromatic.
Combine all the ingredients in a food processer and blend until smooth.