Fresh Parsley Hummus #Recipe

Sunday, July 22, 2012 Posted by Aleksandra Nearing

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One of Adam's coworkers mentioned she enjoyed making her own hummus.  She gave him a recipe which pretty much resembles what I have below, though I replaced the herb with parsley and cut back a bit on the oil.


My garden is overflowing with parsley.  The cilantro quickly withered in the Atlanta heat but the parsley is going strong.

My best kitchen helper was at hand, ready to spice things up.


I don't own a food processor so I used my trusty Blendtec blender and the sauce setting.



1 can chickpeas drained and rinsed
1/2 cup chopped parsley (packed tightly)
1 clove minced garlic (I used WAY too much and it was super spicy)
1/4 cup sour cream
3 tablespoons tahini (sesame paste)
1 tablespoon lemon juice
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon salt, or just skip this and add to taste
1/4 teaspoon cayenne pepper or hot sauce
1-2 tablespoons water, depending on how thick you like your hummus



The hummus was delicious and fresh.  I did have to search out three stores for tahini.  Finally hit jackpot at Publix!  I stored it in two smaller containers for easy and quick snacking.


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4 comments:

  1. ari_1965 said...

    Looks very good. I may try it with chives, which are doing nicely on my balcony.

  2. Christina said...

    Oh, that looks SO good!! Parsley is about the only herb still doing great here too.

  3. Liz @ A Nut in a Nutshell said...

    That looks so nummy! I love hummus whenever it doesn't have mayonnaise because some people use that. Yours looks scrumptious!

  4. Kiersten @ Oh My Veggies said...

    Ooh, sour cream! I've never seen hummus made with that. I can never get the texture right on mine, so maybe I'll throw in some sour cream next time. :)