Parsley Hummus

By Martha Rose Shulman

Updated August 9, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 20 minutes
Rating
5(298)
Comments
Read comments

I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy. In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids. The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin. It’s important to pick the parsley leaves off the stems, because unlike the stems of cilantro, parsley stems are tough and should be discarded. The leaves reduce quite a bit in volume when you chop them, especially if you chop them fine. Two cups of parsley leaves will yield a little over ½ cup of finely chopped parsley. This hummus has a pale green hue and herbal overtones.

Featured in: No Parsley Left Behind

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 cups

  • 2 cups cooked chickpeas

  • 2 large garlic cloves, peeled, cut in half, green shoots removed

  • 2 cup flat-leaf parsley leaves

  • Salt to taste

  • ¼ cup fresh lemon juice

  • ¼ cup extra virgin olive oil, plus additional for drizzling if desired

  • 3 tablespoons sesame tahini, stirred well if the oil has separated

  • Plain low-fat yogurt as needed

Ingredient Substitution Guide

Preparation

  1. Step 1

    (Optional step): If you want to take the time to do this, remove the papery outer shells of the cooked chickpeas by gently squeezing them between your thumb and first two fingers. Discard the shells.

  2. Step 2

    Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowl. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas, parsley and salt to taste and process to a coarse purée. Stop the machine and scrape down the sides of the bowl.

  3. Step 3

    Turn on the machine and add the lemon juice and olive oil with the machine running. Add the tahini and process until the hummus is smooth. It should not be too thick or dry. If it is, thin out as desired with yogurt or water, or with the broth from the chickpeas if you cooked them. Season to taste with salt. Scrape out into a bowl or mound on a platter. Run a fork over the surface and drizzle with olive oil if desired. Serve with crudités or pita bread.

Tip

  • Advance preparation: This will keep for 4 days in the refrigerator and freezes well

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
298 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Harry Cleaver

This recipe is very similar to the one in the Moosewood Cookbook that I have used for years to the delight of my friends from the Eastern Mediterranean. I usually use cilantro instead of parsley, however, but I suspect the herb chosen is entirely a question of personal preference.

Elena

Delicious! I used one can of chickpeas, drained. I’m not one to measure everything, so I just used a whole fresh bundle of parsley, leaves only, and added salt and lemon juice to taste. I used less olive oil and more lemon juice. The result is lovely: light, creamy, and I’m betting will be even better tomorrow after the garlic has a chance to permeate the dip. Paired with homemade everything bagel chips. Yum! Will make again.

So Good!

Everyone thinks it's guacamole, and is then surprised (pleasantly.)

I thought it needed more lemon. Otherwise, perfect.

TRB

Delicious. I was a little concerned of parlsey's strong taste, so I prob did just a shy under the cup, but in hindsight I didn't need to worry. And I did stems and leaves because those stems carry great flavor! Great balance of flavors with said measurements. I used 2 big ol pieces of garlic because we're not afraid over here, and it is pronounced!

Lacey

I make a version of this all the time! I use one can of chickpeas, one bunch of Italian parsley, three cloves of garlic, 3/4 tsp of pink salt, 1/4 cup of tahini and a third of a cup (each) of olive oil and lemon juice. This blends up lovely and light in a food processor and is always a hit at parties and potlucks.

Kristin H

Used garlic confit and garlic oil in lieu of raw garlic and evoo— would highly recommend.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.