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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.
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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.
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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.




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.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? 



Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.


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24 Comments

  1. Amazing recipe! Another tip I think you would love is hat if you soak those chickpeas overnight and take out the top shell of each one the next day and then continue this recipe. It will make the hummus sooo smooth and no chunks!

    1. Yes! Next time I will make it with soaked chickpeas now that I have an instant pot. I’m sure the flavor will be a hundred times better. 🙂

  2. I have never heard of humus before today but this does look very delicious. I am trying to find some recipes and will have to see if my family likes it. Thanks.