Hummus with Parsley

Delicious hummus can be served with Whole Wheat Pita Chips or to complement a variety of meals.


1 can chickpeas (garbanzo beans) drained and rinsed; or pre-cooked chickpeas
1/2 cup chopped parsley (pack parsley into half-cup measure, then chop in food processor)
1 teaspoon minced garlic (about 2-3 garlic cloves)
1/4 cup sour cream or yogurt
3 tablespoon tahini sauce
11/2 tablespoon lemon juice
2 tablespoon sesame oil
2 tablespoon olive oil
1 1/2 teaspoon cumin
1 1/2 teaspoon salt (add salt to taste)
1/4 teaspoon cayenne pepper
1 tablespoon water

Optional: 3-4 pieces whole wheat pita bread, cut into triangles and olive oil, for spraying pita and baking sheet


  1. Drain the chickpeas (or garbanzo beans) into a colander placed in the sink, then rinse until no more foam appears and let the water drain off.
  2. Put parsley and garlic into bowl of food processor fitted with the stainless steel blade. Process about 1 minute, until parsley is well chopped. Add drained chickpeas and process 1-2 minutes, until they are mostly smooth.
  3. Add sour cream or yogurt, Tahini sauce, lemon juice, sesame oil, olive oil, cumin, salt, and cayenne or hot sauce. Process until the mixture is smooth.
  4. Test thickness and add a bit of water or olive oil if you’d like it to be a little thinner.

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