Hummus with Parsley

by Sarah on February 4, 2013

Oh, Monday.  It’s you again.  I’m not exactly thrilled to see you again so soon.  I thought I had just gotten rid of you but here you are again darkening my door.  And so early!

Thankfully I’ve got some hummus to take to the office to take my mind off of you.

And lord knows I’ll need some kind of comfort today–I’m starting work at a new, crappier location that I have to commute to.  Eleven years in my current nice window joint with no commute, today–tiny cubicle land.  Ug.

Good thing hummus is packed with protein, iron, folate, fiber, amino acids, monounsaturated fat (the good kind), as well as vitamins B6 and C.  It’s going to be a long and stressful day, but the hummus will help see me through.

And since hummus is so darn easy to make, I made a big plastic container full.  Enough hummus to last all week.

It’s actually kind of a comfort food of sorts.  What’s not to like about dipping bread and veggies into a nice creamy bowl of hummus and eating till your heart’s content?  And so much healthier than say, potato chips and onion dip (not that there’s anything wrong with that).

As you can see, my hummus is slightly green from the parsley I like to add to it.  You can use it or not, however you like it.  Drizzle some good extra virgin olive oil on top–go ahead and use the good stuff.

Parsley Hummus

Ingredients

  • 2 cans chickpeas, drained (reserve a few chickpeas for garnish, if you like)
  • 1/2 cup parsley, washed and coarsely chopped
  • 2 clove garlic, coarsely chopped
  • 1/4 cup tahini
  • the juice of 1 medium lemon
  • 3/4 cup olive oil
  • salt to taste
  • Good quality extra virgin olive oil to drizzle on top.

Instructions

  • In a food processor, add the chickpeas, garlic, lemon juice and tahini. Blend mixture. Pour olive oil in a thin stream while machine is running. Taste and season with salt.
  • You may add water or more olive oil to make the hummus the consistency you want, it's not an exact science.
  • Serve with pita bread and assorted vegetables. For a snack, try replacing the yolk of a hard-boiled egg with hummus. A protein packed snack!
http://www.undercovercaterer.com/2013/02/parsley-hummus-recipe/

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Parsley Hummus

2 cans chickpeas, drained (reserve a few chickpeas for garnish, if you like)

1/2 cup parsley, washed and coarsely chopped

2 clove garlic, coarsely chopped

1/4 cup tahini

the juice of 1 medium lemon

3/4 cup olive oil

salt to taste

Good quality extra virgin olive oil to drizzle on top.

………………………………………………………………

In a food processor, add the chickpeas, garlic, lemon juice and tahini.  Blend mixture.  Pour olive oil in a thin stream while machine is running.  Taste and season with salt.

You may add water or more olive oil to make the hummus the consistency you want, it’s not an exact science.

Serve with pita bread and assorted vegetables.  For a snack, try replacing the yolk of a hard-boiled egg with hummus.  A protein packed snack!


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