This simple parsley hummus is the perfect party dip, summer sandwich spread or last minute dinner.
Boy oh boy do I have the perfect weekend treat for you! This gorgeous simple parsley hummus is THE thing you need to snack on, especially now when it’s Spring / early Summer and the trees are beautiful and green and well… so is this hummus.
We’re getting our first dose of summer heat this weekend (not counting the oddly warm April) and snacks as whole meals are my absolute favorite thing to have when it’s hot. Throw in a good dip or spread like this simple parsley hummus, add some crackers, pita bread, vegetables and cheese and I am good to go.
Oh, also include a drink or two. Can’t forget about that.
More often than not I make a classic hummus. I adore it is a dip, but prefer to eat it in a sandwich with cheese, tomatoes and cornichons. Not your everyday combination, I assume, but so worth a try if you’re thinking about it.
While I will always argue that classic anything is best, I have to say there are days when I want something a little extra. Like this simple parsley hummus. I know this sounds like an oxymoron… simple parsley hummus for when you want something extra, but roll with me here.
Now, at first glance I bet this looks a lot like guacamole to you. Speaking of guacamole, I love that a little bit too much too!t Anyway… don’t let looks deceive you. This parsley hummus is very much a classic hummus, only with a twist.
Parsley is such an essential cooking ingredient, in Slovenia at least, that adding it to everything makes perfect sense. And it really adds another layer to a classic hummus, both literally and figuratively. It makes the hummus more fresh and vibrant, more spring-like, like something that you just picked from your garden.
I love to eat this simple parsley hummus with bread sticks, crackers of all flavors, as well as cheese, bread and vegetables. This will make a great addition to your entertaining table and since it lasts for a few days, you can also make a mean sandwich and bring it to work.
- 480g (3 cups | 17oz ) cooked chickpeas
- 75ml (5 tablespoons) water (you can use chickpea water)
- 60ml (1/4 cup) fresh lemon juice, more to taste
- 60ml (1/4 cup) tahini paste
- 1/2 teaspoon fine sea salt, more to taste
- 1 1/2 teaspoons garlic powder, more to taste
- 170g (6 oz) fresh parsley, stalks removed
- 2-4 tablespoons olive oil (optional)
- olive oil
- crackers, pita bread or similar
- Put chickpeas, water, lemon juice and tahini paste in your food processor. Blend on medium until the ingredients are somewhat combined, but still look grainy. Scrape down the sides, then keep blending on the highest speed for 10 minutes or until the mixture is completely smooth. Toss in sea salt and garlic powder, blend to combine.
- If the hummus is still grainy at this point and too thick, add water tablespoon by tablespoon, blending after each addition, until you get the desired consistency and the hummus is smooth.
- Add parsley leaves, leaving a handful behind for serving, and blend on medium-high speed for about 5 minutes or until the parsley is completely incorporated and chopped to tiny bits.
- Taste to see if you want to add more water, lemon juice or seasonings. Add olive oil at this point, if using. With the food processor set on the lowest speed, pour in olive oil in a slow, thin stream through the top opening. Once incorporated and the hummus is smooth, transfer it to a large serving plate.
- Spread hummus over the plate with the back of a spoon, creating a little dent along the way. Drizzle with olive oil. Chop leftover parsley leaves and sprinkle them over the hummus. Serve with crackers on the side.
Similar goes for lemons. Some are more sour than others, so adjust the amount of lemon juice if you think that the amount used in recipe doesn’t cut it.
Store leftover hummus in an airtight container in the fridge for up to 3-4 days, not that it ever lasts that long around me.