3tablespoonsfreshly squeezed lemon juiceplus more as needed
1/4cupfresh basil
1tablespoonchopped fresh parsley
1tablespoonchopped fresh chives
1 cloves garlicminced
1tablespoonextra virgin olive oil
1/2teaspoonsalt
15 ouncesgarbanzo beans (1 can) drained and rinsed
Instructions
To make the garden vegetable hummus, add the tahini, lemon juice, basil, parsley, chives, garlic, olive oil and salt to a food processor or blender. Pulse briefly to combine. Scrape down the sides of the container with the flat edge tamper and then add half of the chickpeas and process for 30 seconds. Scrape down the sides of the container, and then add the remaining chickpeas and process until smooth, about one to two additional minutes. Add additional lemon juice as needed to create the desired texture and flavor.
Transfer the hummus to a bowl for serving. Drizzle with extra virgin olive oil and sprinkle with freshly chopped parsley, as desired. Serve immediately or store in an airtight container in the refrigerator for up to one week.