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    Home » Dips

    A Delicious Parsley Hummus

    Published: Jan 18, 2023 · Modified: May 17, 2023 by Natalie · This post may contain affiliate links · Leave a Comment

    RECIPE PRINT PIN

    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.

    A bowl of parsley hummus sprinkled with paprika.

    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.

    A bunch of fresh parsley.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.

    A slotted spoon lifting out the peels from the chickpeas.

    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?

    If you use a high powered blender to prepare this you will have the smoothest, creamiest hummus. You may have to add some water to get it going or use the food processor. Your choice.

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    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.

    A bowl of parsley hummus topped with sumac and garnished with parsley.

    TRY SOME OF MY OTHER DIPS:

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    Taco dip

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    Hummus

    Life is too short for mediocre food.

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    A bowl of parsley hummus sprinkled with paprika.

    Parsley Hummus

    PRINT PIN SAVESaved!
    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
    Prep Time: 10 minutes minutes
    Author: Natalie Gregory

    Equipment Used

    Food Processor
    blender

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.
    • Alternatively, you can use a high powered blender which will give you the smoothest, creamiest hummus. You may have to add an additional tablespoon or two of water to get it going. Try without first.
    • 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.

    Notes

    I've also made this hummus without peeling the chickpeas and didn't notice a difference. It was still delicious.
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

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    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

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