Festive Hummus

Wash and scrub exterior of lemon. With a small knife or peeler, separate the lemon rind from the lemon, avoiding most of the white pith. Place chickpeas into a food processor. Squeeze the juice from the lemon over the chickpeas, then add the lemon rind, olive oil, garlic, and most of the parsley (thick stems removed). Process for 2 to 3 minutes, adding a bit of water at a time until the mixture is smooth and easy to spread, scraping sides of food processor a few times. Spoon hummus into a serving bowl or Mason jar, and finely chop a small handful of parsley and sprinkle on top. Serve with red and green vegetables. Store in an airtight container in the refrigerator for up to a week.