Hummus with Lemon and Parsley

  • Yield: 6 servings


1 (19-ounce) can chickpeas, rinsed and drained
2tablespoons tahini
1 garlic clove
2tablespoons extra-virgin olive oil
1/3cup chopped fresh parsley
Juice of 1 lemon (2 tablespoons)
pinch ground cumin
Salt and freshly ground black pepper, to taste
Hot sauce, to taste
Water, as needed


  1. Combine all ingredients except water in a food processor fitted with the metal blade or blender. Process or puree 2 minutes until smooth and creamy. You can add a drizzle of water if it appears too thick. Keeps 5 days refrigerated.

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