This vibrant green parsley hummus is a fresher version of a classic hummus. My version uses little tahini and olive oil, which makes the perfect light hummus that’s herby and mild.
Parsley really is the most underrated herb. But it’s a Slovenian household staple and I like to use flat leaf parsley in everything that I can. It has a wonderful earthy, green flavor that works so well with typical hummus ingredients, so I combine them all in this recipe.
About the recipe
This recipe is a more vibrant version of a classic hummus. I focus on parsley and chickpeas more than other ingredients, which produce a milder yet flavorful spread, that you can layer with other things. It’s essentially a parsley dip that is both dairy free and gluten free and so versatile.
I enjoy having it in a sandwich, layered with fresh vegetables and cheese. It’s also great with crackers, pita chips or in a wrap. For lunch, I would serve this hummus over a roasted sweet potato with some tomatoes and cucumbers.
This is also a great parsley recipe to reach for when you have leftover parsley or an abundance of it growing in your garden as you’ll use quite a bit to make this hummus.
Notes on ingredients
The base of this parsley hummus recipe is very traditional. I use jarred chickpeas, because they’re convenient. I add plenty of salt, lemon juice, garlic powder and some tahini to that. And then I follow with fresh parsley and some extra virgin olive oil.
I love to use jarred chickpeas because they’re convenient to use and really tasty. I also use the liquid from the jar. If you’re cooking your own chickpeas, reserve some of the cooking liquid. This liquid is called aquafaba and when blended with chickpeas, it gives the whole dip a fluffier texture.
Fresh garlic is what’s normally used, but I really like garlic powder because it’s convenient, yes, but also really easy to mix in. If you want to use fresh garlic, please grate it. It’s the only way to get the aroma and juices out, while keeping bits of garlic tiny which I think is the key to making great hummus.
You’ll notice I’m not using a lot of sesame paste. About a 1:10 ratio to garbanzo beans. This is done on purpose. Traditional hummus is usually made with more tahini. But the beauty of making homemade hummus is that I can adjust these things.
I really like the sweet and delicate flavor of chickpeas mixed with earthy parsley and vibrant lemon juice. Less tahini makes this whole dip very light in flavor.
You can add more tahini, depending on the type you’re using (if it’s light or dark roasted) but err on the side of caution. Tahini by itself is slightly bitter. If you use too much, it’ll give the whole parsley hummus a bitter undertone which I personally don’t like. Here’s a best tahini list if you need some ideas on which to get.
In this same fashion, adding too much olive oil can overtake the flavors as well. So be modest and add more only after you’ve tried a spoonful to see where you’re at.
More easy recipes to explore
- Chickpea tuna salad sandwich (A really delicious vegetarian tuna-style sandwich that makes a great lunch.)
- Tomato mozzarella toast (Like a bruschetta but heartier.)
- Sumac roasted potatoes with tahini (So flavorful and would go great with hummus.)
- Perfect baked sweet potatoes (Load these with vegetables and the parsley hummus for a delicious lunch.)
Recipe
Simple parsley hummus
Ingredients
- 2 1/2 cups cooked chickpeas I use jarred chickpeas
- 1 lemon juiced, plus more to taste
- 1/4 cup tahini
- 1/2 teaspoon fine sea salt more to taste
- 1 teaspoon garlic powder more to taste
- 3.5 oz fresh parsley stalks removed
- 2 tablespoons olive oil plus more for serving
- fresh chopped parsley
- pita chips
Instructions
- Combine chickpeas, the liquid from the jar / can, lemon juice and tahini in your food processor. Blend on medium until the ingredients are somewhat combined, but still look grainy.
- Scrape down the sides, add salt, garlic powder and parsley. Keep blending on the highest speed for 10 minutes or until the mixture is completely smooth.
- Scrape down the sides and add more chickpea liquid or some cold water as needed to keep the consistency smooth.
- With the food processor running on lowest speed, drizzle in 2 tablespoons of olive oil until incorporated. Taste and adjust seasonings, add more salt and lemon juice if needed.
- To serve, spread hummus over a plate with the back of a spoon, creating little dents along the way. Drizzle with olive oil and some chopped parsley. Keep leftover parsley hummus in an airtight container in the refrigerator and eat within 4 days.
Can confirm that this is delicious.!
So happy you like it!
this is a terrible recipe. it makes hummus soup. i thought it was a bad idea to put the liquid in, and i was right. awful. a disaster.
I’ve made this recipe more times than I can remember to count and it’s never turned into soup, neither has any hummus I’ve ever made. I’m sorry to hear you didn’t succeed in making this, but you didn’t say how much liquid you put in that would turn your hummus into soup. Any jar or can I’ve ever bought has some liquid, but not nearly enough to make a runny hummus, so I can only assume you used way too much.
I cook my own chickpeas. I love this recipe!
Thank you so much, Becky! 🙂