By Martha Rose Shulman
- Total Time
- About 20 minutes
- Rating
- 5(238)
- Notes
- Read community notes
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
Preparation
(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.
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.
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
238
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Cooking Notes
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.
PAH
I love the preface notes about the value of parsley. I'm a chef who never uses parsley as garnish, but use it liberally in many preparations to provide a bright, fresh, "green" taste to savory dishes. Love this "bright" hummus.
Jbtomo
Made this just for myself; DH is not a fan of hummus in any shape or form. Nevertheless, he put a dollop on his plate, tasted it and then dug in, it was finished sooner than I expected and it wasn't 4 days. I added a lot more lemon juice to the mix.
Scott
THANK YOU!I've been getting big bunches of parsley in my CSA farm share this year and last, and I didn't know what to do with them--so many recipes that "feature" parsley use a few tablespoons. I love being able to use up the whole bunch at once, and for such a tasty recipe. I just made my fourth batch with this year's first bunch (three last year).
Scott
THANK YOU!I've been getting big bunches of parsley in my CSA farm share this year and last, and I didn't know what to do with them--so many recipes that "feature" parsley use a few tablespoons. I love being able to use up the whole bunch at once, and for such a tasty recipe. I just made my fourth batch with this year's first bunch (three last year).
Llynn
I put the garlic in a tablespoon of the oil and give it a quick cook in the microwave to soften it and gentle the bite before it goes in the mix.
Lauren
Delicious! I added a little water to thin it which seemed fine, instead of milk. Also I think it could use a little more lemon. Such a tasty way to use our overabundance of garden parsley!
Michele
Have made this twice, delicious both times. Note if your buying canned beans they amount of liquid really varies by brand. Needed two cans to come up to two cups with one and much less than that with another brand. Cadia. If I let it sit in the frig for a day or two I add more lemon.
Joyce
Stunningly lovely and tasty. I used garlic scapes from last week's gardeners' market and the overabundant parsley from my own garden. (Gosh, that parsley does spread.) It's dandy on crackers or with veggies, but tonight it will be on lamb/apple sausage with naan.
vicki
I LOVE this. Huge hit at a party. I, too, added more lemon and fresh dill...
tammy
Well this is the recipe that has finally taught me that you really can't use a blender in lieu of a food processor ... Tasty but never achieved "creamy" nor that beautiful color...
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.
Horatio
This recipe produces incredibly delicious hummus. And you don't need to use a food processor. I used a very inexpensive four-blade blender.
Jbtomo
Made this just for myself; DH is not a fan of hummus in any shape or form. Nevertheless, he put a dollop on his plate, tasted it and then dug in, it was finished sooner than I expected and it wasn't 4 days. I added a lot more lemon juice to the mix.
PAH
I love the preface notes about the value of parsley. I'm a chef who never uses parsley as garnish, but use it liberally in many preparations to provide a bright, fresh, "green" taste to savory dishes. Love this "bright" hummus.
Bridget
We really enjoyed this - it’s a different and refreshing take on hummus. We played with the ingredient ratios a bit due to what we had lying around, but are already looking forward to making this again!
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.
So Good!
Everyone thinks it's guacamole, and is then surprised (pleasantly.)
I thought it needed more lemon. Otherwise, perfect.
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