Saturday, June 8, 2013

Parsley Hummus

I'm always looking for new hummus variations, and this is a great way to use up leftover parsley. It adds color, flavor, and nutrients to the hummus.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.


Parsley Hummus

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
1/2 cup tightly packed Italian flat-leaf parsley leaves (stems discarded)
1 clove garlic, crushed through a press or finely minced
2 1/2 to 3 tablespoons freshly squeezed lemon juice, to taste
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more of the chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings


  1. I love the taste of parsley sounds like a winner. Thanks for sharing it with us on foodie friday.

  2. I've been meaning to try hummus for a bit now. The parsley addition sounds good. Thanks for bringing it by Foodie Friday

    1. Hummus is so easy to make. I've got several variations on this site. Just enter "hummus" in the search box and try one! And let me know how it turns out! :-)