Step 1

Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1 1/2 minutes, pausing to scrape down the bowl of your processor as necessary.

Step 2

Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.

Step 3

Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.

Step 4

If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.

Step 5

Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.

Step 6

Store hummus in an airtight container and refrigerate for up to one week.