- 2 (15-oz) cans Chickpeasdrained, or 3 cups cooked
- 5 tbsp Wateror chickpea water, or as needed
- ¼ cup Lemon juiceor more to taste
- ¼ cup Tahini
- 1 clove Garlic
- ½ tsp Sea saltfine, or more to taste
- 6 oz Parsleyleaves, rough stalks removed, save some leaves for garnish
- 2 tbsp Olive oilextra-virgin, plus more for serving
Parsley Hummus
Looking for an easy and delicious springtime lunch or snack recipe? This Parsley Hummus recipe ticks all those boxes. It’s delightful, pretty and healthy to boot. Made with chickpeas, tahini, lemon juice, garlic, and three whole bunches of fresh parsley, this hummus offers a vibrant and herby flavor. Finish it off with a drizzle of extra-virgin olive oil and serve with crackers and fresh-cut veggies. Alternatively, use it to make hummus toast with your desired toppings. Perfect for lunch and everyday snacking.
I love including this hummus recipe in my weekly meal prep, as it’s easy to make with very simple ingredients. If you store it in an airtight container, it will keep well in the fridge for up to 4 days.
We love all things hummus, and if you do too, check out our Top 10 hummus recipes.
To make the Parsley Hummus, you will need the following ingredients:
Steps to make Parsley Hummus
1 | Combine hummus ingredients | 1 |
2 | Blend | 3 |
Blend on medium speed until the ingredients are combined, but still look grainy. Scrape down the sides, then keep blending until the mixture is completely smooth. Taste and add more water, if needed, 1 tablespoon at a time, blending after each addition, until you get the desired consistency and the hummus is smooth. | ||
3 | Add parsley | 5 |
4 | Add olive oil | 1 |
5 | Serve | |
Recipe Reviews
Rich and creamy hummus! Thanks for sharing the recipe!
Write your own review