A bowl of parsley hummus sprinkled with paprika.

Parsley Hummus

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
Course Appetizer, Dip
Cuisine Mediterranean
Keyword Hummus, Parsley Hummus
Prep Time 10 minutes
Author Natalie


  • 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 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.
  • 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.


I make this hummus without peeling the chickpeas without noticing a difference.