The BEST Hummus Recipe Ever! Homemade Parsley hummus is Made with Parsley and Chickpeas. Its a Great Way to Enjoy a Healthy Lunch or Healthy Snack
I just love hummus so much! It makes great sandwiches like my hummus club sandwich or a perfect dip for veggies.
Homemade Hummus is even better because you can control the levels of spice and salt!
And, making hummus is not intimidating at all. See just how easy it is to make.
Recently, I have discovered curly parsley and it is goooooood! For the life of me, I don’t know why I haven’t used it more frequently in my cooking until now.
My curly parsley love affair started with my super simple navy beans salad and mushroom escargot recipes. If you can believe it, these cuties even found their way into many of the vegan tapas recipes.
Dip garlic pretzel chips in this hummus to make for a unique snack. It’s great to serve at game day parties.
The idea behind this post was to make a very easy hummus recipe using just a few ingredients. I wanted this parsley hummus recipe to be just as easy as my beet hummus was to make. The recipes are very similar when you start, but, take a different path half way through.
The parsley has a slight spice and tang to it and it is also rich in Vitamin K, C, and A. It is a great way to dip your veggie snacks like carrots and cucumber. Personally, I just devoured it by itself using nothing but a spoon!
There is nothing quite like the flavor of homemade hummus. It tastes so fresh and unprocessed. There is nothing wrong with store bought hummus, but, make your own if you have the time. You will not regret making this parsley hummus!
If you have extra sesame seeds lying around, might I suggest this tahini recipe? You can use it in falafals and it will remind you why you fell in love with it!
This hummus also happens to be vegan keto recipe, so feel free to make it frequently. It’s packed with good fats, healthy fats and can be used in many recipes.
What is your favorite way to use the curly parsley?
How to make Parsley Hummus
Parsley Hummus Recipe
Ingredients
- 1 can chick peas
- 1 bunch curly parsley
- 1 tsp salt divided
- 2 Tbsp sesame seeds
- 2 tsp pine nuts
- 3 tsp extra virgin olive oil (1 tsp at a time)
- 1/2 cup almond milk (plus 1 Tbsp more for optional use)
- 1/2 tsp red pepper flakes (optional)
- 1 Tbsp lime juice
- 1/2 tsp ground pepper (optional)
Instructions
- Open a can of chick peas and drain the liquid
- In a strainer, add the chick peas and run them under cold water for a few minutes.
- Drain all the water from the chick peas and place them on a paper towel
- Remove the skins from all of the chick peas and discard these skins (Very Important Step)
- Remove stem from parsley and place in food processor
- Add salt and grind the parsley into an almost powdery consistency
- Remove from the processor bowl and set aside
- Toast sesame seeds and pine nuts on a small pan at low heat settings
- Stir them slowly with a wooden spoon until browned on both sides
- In a processor, add the toasted seeds and pulse them slowly.
- After 2-3 pulses, add 3 tsp of extra virgin olive oil (1 tsp at a time)
- Process until you have a smooth consistency.
- Add the chick peas to the processor bowl
- Gradually introduce 1/2 cup of almond milk while grinding the ingredients at low speed
- Add the ground parsley to the processor bowl red pepper flakes
- Continue mixing them on low speed until its smooth and spreadable. Add Almond milk (optionally) if too thick.
- Add lime juice, salt and ground pepper
- Transfer to a serving bowl and serve. See notes for storing it
I love Hummus! Your recipe look so amazing??
I thought I had seen all kinds of hummus and here I am! I can imagine how good that must have smelled. Parley is one of my favorite herbs.
This is perfect as we have nachos to dig in. Will try this recipe this weekend. Thanks!
I love your recipes, you always have the BEST step-by-step directions! Adding the parsley gives the hummus such a beautiful green color – I want to dive right in!
Oh man. This is such a tease. I love hummus and I love parsley. I swear I could devour an entire bowl of this with some veggies while watching tv at night! But, alas, I cannot, my 4 year old is not only allergic to chickpeas but also sesame AND tree nuts. This one would be a no – no for me to have around. So for now I will just dream of it. Great job on this yummy dip!
What a beautiful hummus! I have never tried parsley hummus. Love the color!
I have never made my own humus and I Hine that definitely needs to change! It’s amazing the freshness and unprocessed flavor you get from homemade! I think your recipe sounds so easy and delicious – I’m definitely giving it a try!!
My mom loves parsley and I have no idea how I will enjoy parsley too. I guess this is the solution. Thanks for the recipe!
this is my first time to heard this recipe and it looks great.
what an interestingly unique recipe idea.
very creative and well laid out
What a great way to make the hummus. This sounds great to me!
I’ve never had parsley hummus before. Hummus has always been one of my favorites because it’s packed with flavor and it’s so easy to make, not to mention it’s healthy as well! I really like this recipe!
I actually love parsley and will often add it to my salads. I am definitely going to have to give this a try. It looks so good!
We love hummus around our house. I love parsley too. I’m going to have to give this a try 🙂
Parsley is really good! We love parsley at home so I will try this recipe.
That looks delicious! I’ve only tried regular hummus but adding parsley to it sounds quite interesting, I’d love to try it!
I love Hummus. Definitely I have to try this recipe!