Lemon Parsley Hummus Recipe

Lemon Parsley Hummus


Lemon Parsley Hummus
recipe from Dinner with Julie (http://www.dinnerwithjulie.com/)

1 small bunch parsley, chopped (no stems!)
1/4 cup olive oil
1 19 oz can chickpeas, drained
juice of 1 lemon
1 clove garlic
2-3 tsp sesame oil
pinch salt

How to make Lemon Parsley Hummus

Put parsley and olive oil in food processor.  Pulse until parsley is finely chopped.  Add remaining ingredients, and process until as smooth as you like it.  Taste and adjust seasoning.  I added quite a bit more salt after tasting it.  You can serve it right away, but it tastes way better a day or two later!  The garlic also gets a bit more pronounced over time, so be careful adding too much at once.  And yes, use fresh garlic.  I don’t think garlic powder will cut it here.  Serve with pita chips (recipe below).

Pita Chips
(recipe from Chef Dez)

Buy a package of pitas from the grocery store.  Make sure that they are the pita pocket kind, not the thick Greek kind.  Now, there are two ways to make them into chips, both work, and I don’t have a preference.  The first way– take out a pita, and cut it into eighths.  Separate each eighth into two chips by ripping at the seam.  The second way– take your knife and cut around the outside of the pita, so you will separate it into two halves horizontally.  Then, cut those rounds into eighths.  Put the chips on a baking sheet, smooth side up.  Brush the chips with olive oil and sprinkle with coarse salt.  Bake in a 450° oven for 5-7 minutes, or until golden brown.  Watch these carefully, they burn FAST (I learned that the hard way!).  Serve and enjoy!


  • ModCloth
    ModCloth says

    Thanks for you comment on our caprese salad! We're going to have to try this Lemon Parsley Hummus too! Yum!

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