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.
Scout’s honor, I haven’t been able to put them down since then! Lucky for you, there will be many more parsley recipes in the coming months. I already have a soup recipe and a Broccoli recipe for it.
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!
What is your favorite way to use the curly parsley?
How to make Parsley Hummus
Parsley Hummus Recipe
Vegan Hummus recipe made with curly parsley, chickpeas, onions and almond milk
- 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
This parsley hummus will stay refrigerated for about 1 week. For best results, store in a glass jar.
To Freeze it, line the glass jar with parchment paper before adding the hummus to it.
Serve with your favorite veggies or use it on a hummus club sandwich