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.

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.

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. 

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. 

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.

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!




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.




INGREDIENTS:
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)

DIRECTIONS:
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.
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).
8. Serve with Stacy’s Multigrain Pita Chips.
9. Then you can get crazy and swirl it all in to yield Parsley Hummus.  Delectable!

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