Parsley Hummus

By Martha Rose Shulman

Parsley Hummus
Andrew Scrivani for The New York Times
Total Time
About 20 minutes
Rating
5(269)
Comments
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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

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Ingredients

Yield:2 cups
  • 2cups cooked chickpeas
  • 2large garlic cloves, peeled, cut in half, green shoots removed
  • 2cup flat-leaf parsley leaves
  • Salt to taste
  • ¼cup fresh lemon juice
  • ¼cup extra virgin olive oil, plus additional for drizzling if desired
  • 3tablespoons sesame tahini, stirred well if the oil has separated
  • Plain low-fat yogurt as needed
Ingredient Substitution Guide
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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

Ratings

5 out of 5
269 user ratings
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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.

Kristin H

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

Lacey

I make mine in a high-powered blender and I find it needs more liquid to blend easily, so I use 1/3 cup of olive oil & lemon juice. You can easily double the garlic, depending on your preference. I've also substitued lime juice for lemon juice. You can't go wrong, really!

Dana

I was looking for something to do with the copius amount of parley from my garden and this did not disappoint. Personally I think this is way better than plain hummus... such a bright, fresh flavor! Similar to another commenter, I scaled this down a bit since a can of chickpeas is about 1.5 cups. I'll definitely be making this one again

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