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
Nutrition Info is approximateThis 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