Hummus Topped With Tomato, Cucumber & Parsley

1 can of chickpeas (strain but reserve liquid)
1/2 cup tahini paste
2 tablespoons freshly squeezed lemon juice, or more to taste
2 small cloves garlic, roughly chopped
3/4 teaspoon table salt, or more to taste
2 tomatoes, seeds removed and cut into small chunks
1/2 cucumber, seeds removed and chopped into small cubes
A handful of parsley, chopped
  1. In a food processor, blend the chickpeas for a full minute until powdery clumps form
  2. Add the tahini, lemon juice, garlic and salt and blend until pureed.
  3. With the machine running, drizzle in water or reserved chickpea water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need about 4 tablespoons for this volume, but you may need slightly more or less.
  4. Taste and adjust seasonings, adding more salt or lemon if needed.
  5. To serve, top with the chopped cucumber and tomatoes, drizzle it with a little olive oil, and sprinkle over the chopped parsley.
  6. Serve it with toasted pitta wedges or vegetable crudités.
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