What’s your favorite spread or dip? Is a question I hear very often on social media. An evergreen, I am sure all of you have in your fridge.
The ingredients of hummus are almost always the same: Chickpeas, salt, pepper, lemon juice, olive oil. And of course, you can add further ingredients to your own taste. Dried or frozen spices are perfect to give your hummus an individual flavor.
This hummus with parsley is ideal for putting on bread, or as a dip with vegetables or other crackers. Together with a few olives, pickled tomatoes, garden radishes, sprouts, or some cress you have a nice snack on your plate.
This hummus with parsley is creamy and spicy. If you want to reduce the spice just use less salt or pepper. Lemon juice is a must and raises the taste of chickpeas and the parsley.
The hummus is ready to eat it right away or it can be stored in the fridge in an airtight container for a week. The hummus can also be stored in the freezer and take it out on demand.
1 can chickpeas (400g)
70g olive oil
1 lemon, squeezed out
2 tsp salt
½ tsp pepper
Rinse the chickpeas with cold water.
Blend the parsley, together with a little bit of the lemon juice.
Add chickpeas, lemon juice, salt, and pepper and blend everything together until you get a creamy homogeneous spread.
Add olive oil. Add salt and pepper on your own taste. Give it a stir. Keep the parsley hummus in your fridge.
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