Parsley Hummus
  • 1 cup cooked chickpeas
  • 1 tbsp garlic paste
  • ¼ cup flat-leaf parsley leaves
  • Salt to taste
  • 2-3 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil, plus additional for drizzling
  • 1.5 tbsp tahini, stirred well if the oil has separated
  • 1 tsp cumin seeds
  1. In a blender, throw in everything and make a smooth paste. Taste and adjust salt, lemon, garlic or tahini paste if desired. Sprinkle with black pepper and red chilli flakes. (optional)
  2. Serve with pita chips, pita wedges or wheat thins.
Recipe adapted from an article in by Martha Rose Schulman.
Recipe by Naive Cook Cooks at