Green Parsley Hummus
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.
Ingredients
- 1 1 /2 cups parsley packed
- 1/3 cup extra-virgin olive oil
- 1/4 cup lemon juice plus more to taste
- 1/4 cup water
- 1 clove garlic small
- 1 tsp ground cumin
- 2 cups cooked chickpeas drained and rinsed
- paprika to taste
- Himalayan salt to taste
- 1/2 cup light 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.
- Add some paprika and Himalayan salt to taste.
- Now mix in the tahini.
- There you are, you have a green parsley hummus.