1/3 cup fresh parsley leaves
2 strips lemon zest, 2 1/2 inches (bitter white pith removed)
3/4 teaspoons kosher salt
2 large garlic cloves
2 15.5 oz. cans chickpeas (garbanzos), drained, rinsed and drained again
1/4 cup tahini paste
3 tablespoons lemon juice
1/4 cups water
2 1/4 teaspoons ground cumin
2 tablespoons extra virgin olive oil
Chop the parsley in food processor, set aside. Pulse lemon zest and salt. Keep machine running and add garlic. Add chickpeas, tahini, lemon juice, water and cumin. Pulse to chop, then process 1 minute. Scrape the bowl and process again. With machine running, pour olive oil in slowly.
Process 3 minutes. Add half the parsley and pulse to incorporate. Let the hummus sit for 30 minutes before serving. Sprinkle with remaining parsley and drizzle with olive oil, if desired.