Hummus with Lemon and Parsley

Hummus, you gotta love it.
Hummus, you gotta love it.

So I’m not sure just when I first tried hummus… but it has been quite an experience. I love the hummus at Zoe’s Kitchen, it’s AMAZING, and I had Black Bean Hummus when I attended a friends wedding which was also AMAZING. So I decided why not try out making some myself.

The 'gang'
The ‘gang’

Let me let you in on a little secret. Tahini will take you forever to mix up as it’s a mixture of oil on top and sesame seed paste. Think peanut butter here.

All rinsed and ready
All rinsed and ready
This parsley is gorgeous and oh so fresh.
This parsley is gorgeous and oh so fresh.
Garlic and EVOO
I used garlic powder that had parsley in it… in a pinch you have to use what you have.
Lemon Juice
Lemon Juice
Getting the Herbs together, we used an immersion blender this time around.
Getting the Herbs together, we used an immersion blender this time around.
Getting ready to mix it up.
Getting ready to mix it up.

Hummus with Lemon and Italian Parsley

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 teaspoon chopped fresh italian parsley, plus more for garnish
  • 3 tablespoons tahini
  • 3-4 tbsp EVOO
  • 2 tbsp water (more if needed)
  • Juice from half a large lemon
  • 1/2 to 1 tsp. coriander (more of desired)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • Freshly Ground Black Pepper (to taste)

Directions:

In food processor, add all the ingredients except for EVOO. Add chickpeas a little at a time mixing with olive oil. Continue mixing until hummus is smooth.

~thefoodie

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