Have you ever seen green hummus? I hadn’t until I made this parsley hummus. This green hummus is tasty as a dip with chopped veggies or chips, as a topping for a salad or as a spread on a cracker. A home-made one is better than a store-bought one. What got me making this is I had a very big bag of parsley given to me and had to think of something new to make with it. Usually it is just part of a salad or soup or stew. I also made Parsley Pesto which is so good. Time for cheerful green goodness hummus for a snack or appetizer.
Keyword chickpeas, Gluten-free, green hummus, hummus, tahini, Vegan, vegetarian
Author Diana Herrington
Ingredients
1 1 /2cupsparsley packed
1/3cupextra-virgin olive oil
1/4cuplemon juiceplus more to taste
1/4cupwater
1clovegarlicsmall
1tspground cumin
2cupscooked chickpeasdrained and rinsed
paprikato taste
Himalayan saltto taste
1/2cuplight tahini
Instructions
Boil the chickpeas in a pot covered in water until soft, or if you are tight for time you can always use canned ones but I prefer not to. When the chickpeas are soft drain them and rinse them until they are cool.
Lightly chop the parsley and chop the garlic.
Blend the first 6 ingredients together.
When it is fully smooth, add a few chickpeas in at a time.
Blend and then keep adding more until they are all blended together smoothly.
Remove everything from the blender and place it into a mixing bowl.