Homemade Hummus with Parsley

hummus with parsely - green hummus
Hummus with Parsley, Garlic, Tahini, Lemon Juice, Sea Salt

Hummus doesn’t have to be bright green. Indeed, classical hummus is usually tan in color. But when you add a handful of fresh parsley (or basil or scallions), you will have a chickpea paste in a pleasant shade of green.


Note: this recipe creates a small amount – to make more, double, triple or quadruple it.

  • 1/2 cup chickpeas
  • 1-2 small garlic cloves, peeled
  • 1 tsp. sea salt
  • pepper to taste
  • 1 handful fresh parsley
  • 2 wedges of lemon juice
  • 1 Tbsp. tahini (sesame paste)
  • 1 small piece of wakame seaweed(optional)

Soak the chickpeas for at least four hours or overnight. Cook the chickpeas, covered with water, in a crockpot until tender (a few hours in my crockpot). Optionally, you can add a stamp size piece of seaweed for extra minerals and a bit of flavor. You can also add some sea salt while the chickpeas are cooking (add salt toward the end of the cooking). When the chickpeas are ready, drain the water, reserving a bit in case you want to use it to moisten the hummus. Blend in a food processor the chickpeas, peeled garlic cloves, tahini, lemon juice, salt and pepper to taste. If you want regular hummus, you are now done. Take the leaves off the stems of the parsley and add the leaves to the hummus, blending them until you have a smooth, green paste. If you would like it to be smoother or softer, add some of the chickpea water. I love a homemade hummus that has the consistency of ice cream.

One of my guests remarked that it looked like wasabi. The homemade green hummus went well with the homemade pita bread that I served at our Chanukah party last night.

Have you ever made homemade hummus?

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11 thoughts on “Homemade Hummus with Parsley

  • Funny as we had some humus over the holiday..maybe I would have liked it better if I had made it..I must be the pickiest eater over the age of 55 on the planet…LOL..

  • why am I having de ja vu that we talked about humous before? ah, thinking it was with someone else. I always pressure cook humous with a small piece of kombu, makes it soft and delicious. NO SALT at the beginning, as that will prevent the beans from cooking. Could put salt in towards the end when beans mostly cooked (or soy sauce). When I want an umph, I add umeboshi paste. Also nice having parsley sprinkiled on at the end (the way they do here in restaurants, with some olive oil drizzled on)

    • I think we talked about adding kombu to chulent. But when I added some to our chulent, my son got very upset and didn’t want to eat it. Since I don’t eat the chulent, it’s not for me – never again did I attempt the seaweed in chulent. The seaweed breaks up into tiny little pieces that you can’t remove.

      I’m going to change the wording for adding the salt.

    • That makes sense (that it would be associated with summer). But I tend to make small dishes that are easy to serve all year round, because serving ten warm dishes is difficult and serving eight straight out of the refrigerator and two warm dishes is easy. And I get no complaints, especially when it is served with warm (or at least fresh) pita.

  • Coincidentally, this past weekend I tasted “techinah yerukah” (“green techinah”) – which is basically techinah with parsley – for the first time. (In general, I’m not a huge fan of techinah, but techinah yerukah made for an interesting change.)

    • Glad the tzimmer people found a way to get you to eat your greens! 😉 Green techinah sounds good to me. I like techina when it give subtle flavor to other things (like kale!).

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