Simple parsley hummus

Recipe for simple parsley hummus, a fresh twist on a classic favorite, perfect dip for entertaining, spread for sandwiches or addition to dinner.

Perfect spring and summer dip or spread!


  • 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
  • 24 tablespoons olive oil (optional)

For serving

  • olive oil
  • crackers, pita bread or similar
  • vegetables


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


The amount of water needed really depends on the chickpeas. When buying already-cooked chickpeas I’ve noticed that some are drier or not as meaty as others. Which means that you might need to add more water to get a smooth, spreadable hummus.
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.