Parsley Hummus

Get off your ass, it's time to bellydance.
Ahhh… hummus.  It is like my favorite thing in the world, mainly because it is...
so simple to make...
it tastes great...
it is highly versatile...
and it is super healthy. parsley hummus 048

I mean, seriously, how many appetizers can you really say that about?  In this recipe I incorporated canned organic chickpeas, of course you can totally cook your own fresh chickpeas and I can only imagine how much better the taste would be. parsley hummus 030

Also, I emphasize using a good quality Extra Virgin Olive Oil here since you aren't cooking anything, nonetheless using a good quality EVOO will really enhance the flavors in this hummus.  parsley hummus 067

This slightly tangy and appetizing dip goes great served with pita bread, pita chips, crackers, on a sandwich, or with a salad.  You simply can’t go wrong.  parsley hummus 077

After some experimenting, I came up with my own version of Parsley Hummus which seem to tantalize my taste buds, now I can only hope it does for you too.parsley hummus 094

After much debate and overindulging in my Parsley Hummus, my husband insisted this dip is a 4 instead of a perfect 5.  Say what?  Well, enjoy and please leave your feedback if you make this!parsley hummus 061

NUTRITION: Chickpeas are a great source of Protein, Fiber, Iron, and Folic Acid.  Tahini is a rich source of Vitamin B.  Parsley is an excellent source of Vitamins A, C, and K, and a good source of Folic Acid and Iron.  Lemon is an excellent source of Vitamin C.

for Traditional Hummus
  • Organic Canned Chickpeas – 1 (15 ounce) can
  • Garlic – 2 cloves
  • Fresh Lemon Juice – 4 tbsp  (start with 3 tbsp, add more if need be.)
  • Tahini Paste – 2 tbsp
  • Extra Virgin Olive Oil (good quality) – 1 tbsp
  • Cold Water – 1/4 cup
  • Cayenne Pepper – 1/2 tsp  (use 1/4 tsp of you can’t handle heat)
  • salt – 1/2 tsp + a pinch more
for Parsley Hummus
  • Extra Virgin Olive Oil – 1/2 tbsp
  • Parsley – small handful (finely chopped or just add it to the food processor)

1. Start by adding all the ingredients of the “Traditional Hummus” to the food processor.
2. Blend for a minute to 2 minutes until all the ingredients are well incorporated.
3. This is what you should have… traditional hummus... a smooth paste to slightly chunky.
4. Finely chop the parsley.  You have 2 options – either add this to the food processor and blend, however for better presentation, finely chop the parsley and go to step 5.
5. In a bowl, add 1/2 a tbsp of EVOO and the parsley.  Mix well.parsley hummus 122
6. Pour the traditional hummus into a serving bowl.
7. Top with the parsley/oil combo and sprinkle a little cayenne pepper as garnish (if you can handle heat).parsley hummus 020
8. Serve with Stacy’s Multigrain Pita Chips.parsley hummus 002
9. Then you can get crazy and swirl it all in to yield Parsley Hummus.  Delectable!parsley hummus 078

TELL ME: What are your favorite variations of Hummus?  What do you eat Hummus with? 


  1. Yummm! I love hummus- it's definitely my kryptonite! Once it's placed in front of me, there's no stopping me :)! I'v never tried parsley hummus but I love hummus with tabouleh which is loaded with parsley so I'm pretty sure this is a hit! Another great variety is roasted red pepper! Once your peppers are roasted, blend them together with the hummus and add some cumin- delicious and the color is very pretty ;)!

  2. I bet the parsley pairs so well with the other bright components of this hummus. This seems like a natural choice and a LOVELY hummus, my friend =)

  3. OMG this is sooo good. I love hummus, but haven't tried it with the addition of Parsley.This is a great idea. I have always bought the one from TJs Hummus with chipotle peppers. I must try yours. lovely!

  4. @Khushboo - hummus is your kryptonite? Cupcakes are mine! Yeah, but with hummus, there is no stopping me either. It's awesome with parsley. I've had roasted pepper hummus too, just never made it. I bet it's awesome homemade. :)

  5. @Squishy - I've been eating it with Stacy's Pita Chips and of course in a sandwich. So good. Thanks!! :)

  6. @Nina - Thanks girl! It's really yummy with parsley... I'm telling you, once you try the real thing, you won't buy it in a box. Big difference in taste, and I can only imagine how much better it would taste with fresh chickpeas. :)

  7. i love hummus- give me a bowl of that and we will be BFFs. I will def be making them soon - i just need a slight variation in hummus recipe and i am sold. loved the idea of adding roasted pepper- thanks Khushboo!

  8. Ahhh absolutely love hummus! Loves amazing.

  9. Amazing! love the home made hummus. I have been wanting to do hummus at home, your post has really inspired me to do it and soon shall I. Addition of parsley would have given wonderful aroma and taste

  10. Ok your hummus looks amazing! I am obsessed with hummus and love trying new variations. I like my hummus super garlicky so I always add extra but I am totally liking this parsley addition too! Will try it out!

  11. YUM! I shy away from making my own hummus because that would mean having to buy an entire jar of tahini. But you make it look so simple and delicious!

  12. @Dixya - haha.. yes, roasted red peppers would be a great addition.

  13. @Lauren - thanks girl! Hope you make it.

  14. @Deepti - yup, parsley has a wonderful aroma and is a great addition.

  15. @Natalie - I love garlicky hummus too.. I think I love all variations. :-)

  16. @Parita - You'd be surprised, I buy the tahini from Trader Joe's... it's not a huge jar. It's fairly simple to make. :)

  17. I go through phases where I eat tubs of hummus back to back then I briefly forget about it haha. I like all kinds, but usually prefer the spicy ones. I also like the edamame hummus from Trader Joe's :)

  18. Your freshly made hummus looks wonderful. I love the tasty addition of parsley here too (makes it even healthier) :)

  19. @Bianca - I love spicy ones too.. I need a little kick in anything I eat. Heard of the edamame hummus at TJ, but never tried it.

  20. @Jen - thanks.. the parsley adds depths of flavor.

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