Parsley Hummus

homemade herby hummus
Homemade herby hummus
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2 (15-oz) cans Chickpeas drained, or 3 cups cooked
5 tbsp Water or chickpea water, or as needed
¼ cup Lemon juice or more to taste
¼ cup Tahini
1 clove Garlic
½ tsp Sea salt fine, or more to taste
6 oz Parsley leaves, rough stalks removed, save some leaves for garnish
2 tbsp Olive oil extra-virgin, plus more for serving

Nutritional information

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    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:

    Ingridiens for Parsley Hummus

    Steps to make Parsley Hummus


    Combine hummus ingredients


    In a food processor, combine 3 cups chickpeas, 5 tablespoons water (or chickpea water), ¼ cup fresh lemon juice, ¼ cup tahini paste, 1 clove garlic, and ½ teaspoon fine sea salt.




    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.


    Add parsley


    Add the parsley leaves, leaving a few tablespoons for serving, and blend on medium-high speed for about 5 minutes or until the parsley is completely incorporated.


    Add olive oil


    Taste and add more water, lemon juice, or seasonings if needed. With the food processor set on the lowest speed, pour in 2 tablespoons of olive oil in a slow, thin stream through the top opening.



    To serve, spread the hummus onto a platter, drizzle with olive oil, and sprinkle with fresh chopped parsley. Serve with crackers and fresh-cut vegetables on the side.

    This vibrant Parsley Hummus looks beautiful on your plate and tastes just as good. Ready in minutes, it’s delightful and healthy. Made this recipe? Let us know what you think in the comments below!

    Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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    Total Reviews: 1

    Rich and creamy hummus! Thanks for sharing the recipe!

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