A delicious Parsley Hummus loaded with fresh parsley, garlic, lemon juice, and made without tahini. Perfect with your favorite vegetables, pita chips or used as a spread.
The addition of parsley turns what’s usually a pale tan dip into a beautiful hue of green. It also gives this parsley hummus a delicious herbal taste, adds some great vitamins, and pairs beautifully with the garlic and lemon. It’s a recipe I’ve been making for years and it came about by accident.
I love the flavor of parsley and use it often in my recipes. To me, it’s more than a garnish. Every summer, we grow tons of parsley in our garden and this hummus is one of the ways I use it.
I came up with this recipe years ago because I wanted a substitute for tahini which was a taste I haven’t yet acquired. Since then my taste for tahini has changed and I use it to make my plain hummus. But because my original recipe for this parsley hummus is so good, I left it as is.
What do I use to substitute for tahini? Sunflower seeds adds back the nutty flavor needed to make this work. To compensate for the oily texture of tahini, I also add a few tablespoons of fruity olive oil.
TO PEEL OR NOT TO PEEL?
I know the trend is to peel the chickpeas prior to processing or blending. As I explained in my other hummus post, I find it a waste of time to stand there and peel each chickpea individually. In fact, I find it funny imagining someone peeling each one. I have a better way to rid of those peels, but I first want to say I often make this hummus or any hummus without peeling with no ill effects.
If you want those peels off, simply place the chickpeas in a bowl, cover with water, swish them around, and the peels will float to the top. You can use a slotted spoon to skim them out. I find it much better than standing there peeling each one. Don’t you think your time is best served elsewhere?
Enjoy as is or top with some more crushed red pepper and a sprinkle of paprika to make it pretty. If you have some leftover parsley and seeds, chop those up and sprinkle it over the top as garnish.
This takes minutes to make and it disappears in no time at all. Serve with pita chips, sliced veggies, or use it as a spread on sandwiches.
TRY SOME OF MY OTHER DIPS:
Life is too short for mediocre food.
HAVE YOU SEEN THESE?
Parsley HummusPRINT PIN SAVESaved!
- 1 (15 or 16 ounce) can chickpeas, drained
- 2 - 3 medium garlic cloves
- ¼ cup fresh parsley roughly chopped
- 3 tablespoons lemon juice
- 2 tablespoons roasted unsalted sunflower seeds
- 1 ½ teaspoons kosher salt - or to taste
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper
- 2 tablespoons extra virgin olive oil
- 2 - 3 tablespoons cold water
- To remove the peels from the chickpeas, simply place the chickpeas in a large bowl, cover with water, swish them around, and the peels will float to the top. You can use a slotted spoon to skim them out. Drain the chickpeas and set aside.
- Place garlic cloves in the bowl of a food processor and process until fully minced.
- Stop and scrape down the sides of the bowl.
- Add remaining ingredients and continue to process until fully combined and pureed.
- Transfer to a bowl. Drizzle with some more olive oil sprinkle with paprika. Garnish with fresh chopped parsley, crushed red pepper, and chopped sunflower seeds, if desired.