Parsley Hummus
If you like parsley and middle eastern flavors, you’ll love Parsley hummus, and you must try this if you’re growing parsley in your garden! And you may be surprised at how the flavor of fresh chopped parsley livens up the hummus!
PIN Parsley Hummus to try it later!
I love parsley and middle eastern flavors, so this Parsley Hummus is something I’ve loved for a snack with pita chips made from my favorite low-carb pita bread. This interesting version of hummus has lots of parsley, tahini, sesame oil, cumin, and lemon juice.
If you have friends who like interesting flavors, make this and ask them what the seasonings are, and I doubt they’ll be able to guess. But I bet everyone who likes recipes like Tabbouleh, Quinoa Tabbouleh, or Middle Eastern Tomato Salad that use lots of fresh parsley is also going to like this hummus with parsley flavor!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- canned garbanzo beans
- chopped parsley
- Minced Garlic (affiliate link)
- sour cream
- Tahini Sauce (affiliate link)
- fresh squeezed lemon juice
- sesame oil (affiliate link)
- Olive Oil (affiliate link)
- ground Cumin (affiliate link)
- salt
- cayenne pepper (affiliate link) or hot sauce
- water
What kind of parsley did I use?
In spite of a widespread belief that flat parsley is better, I love curly parsley and that’s what I used in this recipe. I grow flat Italian parsley too, but when I made this the curly parsley was looking more perky in the garden. Use any kind of parsley you prefer, but do give this a try when you want to expand your hummus options!
What Pita Bread did we use to eat with the Parsley Hummus?
We ate this with Joseph’s Low-Carb Pita Bread (affiliate link) which is quite low in net carbs. For a lower-carb and gluten-free option you could eat it with celery, cauliflower, or red pepper strips.
Want more ideas for using fresh parsley?
If you have a garden where you’re growing parsley or just like the flavor of it, check out my post on Cooking with Fresh Parsley for lots more ideas for using it!
How to Make Parsley Hummus:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Start by draining a can of chickpeas (garbanzo beans) into a colander and rinsing well. Of course you can use freshly cooked chickpeas, but for hummus where the beans will be pureed, canned beans are fine.
- Rinse the parsley and spin dry in salad spinner (affiliate link), or wipe dry with paper towels. I love this mini salad spinner that I use for herbs.
- Use the food processor to chop the parsley and garlic well, then add chickpeas and process about one minute. Add rest of ingredients and process until smooth, about 2 minutes more.
- I’m not sure why I didn’t take a photo of the finished hummus in the food processor, but I think until my house is finished I’ll blame all these missed photo opportunities on distractions from having a house full of workers!
- I adapted this recipe from one in The Bon Appetit Cookbook: Fast Easy Fresh (affiliate link), and they served it with cauliflower crudites in the book. I liked that combination, but in the photos you’re seeing it with low-carb pita chips, that I made from my favorite low-carb pita bread, lightly toasted on a cookie sheet.
More Interesting Ideas for Hummus
Parsley Hummus
This Parsley Hummus with middle eastern flavors would be great to make if you’re growing parsley in your garden!
Ingredients
- one 15 oz. can garbanzo beans, drained and rinsed
- 1/2 cup chopped parsley
- 1 tsp. minced garlic
- 1/4 cup sour cream
- 3 T tahini sauce
- 1 1/2 T lemon juice
- 2 T sesame oil
- 2 T olive oil
- 1 1/2 tsp. cumin
- 1 tsp. salt (more or less to taste)
- 1/4 tsp. cayenne pepper or hot sauce
- 1 T water (more or less, depending on how thick you like it)
Instructions
- Drain chickpeas (garbanzo beans) into a colander placed in the sink, then rinse until no more foam appears.
- Let the water drain off.
- Put parsley and garlic into bowl of food processor fitted with the stainless steel blade.
- Process about 1 minute, until parsley is well chopped.
- Add drained chickpeas and process 1-2 minutes, until beans are mostly smooth.
- Add sour cream, Tahini sauce, lemon juice, sesame oil, olive oil, cumin, salt, and cayenne or hot sauce.
- Process until mixture is very smooth.
- Test thickness and add a bit of water if you’d like it to be a little thinner.
- Serve hummus with toasted whole wheat pita chips, cauliflower, celery, carrot sticks, or red bell pepper strips.
Notes
Nutritional information is for hummus only and is based on 1/4 cup serving size.
Recipe adapted from Parsley Hummus in The Bon Appetit Cookbook: Fast Easy Fresh. (affiliate link)
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 264Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 6mgSodium: 717mgCarbohydrates: 22gFiber: 6gSugar: 4gProtein: 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Hummus is made from beans, so it’s too high in carbs for a low-carb diet plan except for an occasional treat. You could make this better for low-carb diets and also acceptable for any phase for the original South Beach Diet by using celery, cauliflower, or red pepper strips to dip into the hummus.
Find More Recipes Like This One:
Use Appetizer Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This Parsley Hummus was first posted in 2009 when I had lots of parsley growing in my garden. It was last updated with more information in 2023.
27 Comments on “Parsley Hummus”
I love hummus, too, and this is a great twist on the classic version, not only the parsley but the spices you add. Yummy!
Misty, very fun hearing that the kids liked it!
Very yummy! I made a double batch and the only big change I made was to use full-fat Greek yogurt instead of sour cream. We never have sour cream on hand but almost always have Greek yogurt. My 5 y/o daughter and almost 2 y/o son loved this! I only used a tsp of coarse sea salt for the double recipe. Oh and I also only had toasted sesame oil, so I used half so the flavor wouldn't be too strong. And I went lighter on the cumin for the kids. This is a keeper recipe for sure!
How come that I missed this recipe last summer??? Love hummus and the idea to make it green with the addition of some parsley is brilliant!
I'll be growing both flat and curly parsley in my vegetable garden this year, so I can do some comparative tasting 😉
I just printed this out. Will be a good one to try cause I have leftover parsley to finish up.
Thanks for the reply! I think a caution might be in order on this one. I like salty, but this blew me away.
I love hummus, too, and this is a great twist on the classic version, not only the parsley but the spices you add. Yummy!
Emily, thought it was a misprint (when I first saw your comment I thought it was supposed to say 1/2 tsp.) but I just got the cookbook and checked and it does say 1 1/2 tsp. salt. Maybe I should add a caution in the recipe though, thanks for letting me know.
Yum! I love the recipe, but I must say: I used less than half the salt called for, and I still had to add a whole extra can of chickpeas to cut the salty flavor – to the point where I wonder if it's a misprint. Thanks for the great recipes and photos!
I think cilantro hummus has to be the next one I try!!
This looks awesome. Trader Joe's has various hummus offerings. They also have a 4 flavor hummus layered thing, which has cilantro hummus that they don't sell indivdually. I buy it just for that cilantro hummus.
Mmm, love hummus. Haven't seen a parsley version before, but sounds like a unique twist.
So much parsley, it's green! Looks so pretty. I like the addition of sour cream for tang too. I just love hummus's.
Hummus is such an easy and healthy snack/meal. I love it and your mix with parsley sounds wonderful. I like those eastern flavors! Thanks for the recipe and all the great links as well.
Have a good weekend!
Melissa
Kalyn,
I'm a hummus addict, but I've never had it with parsley. Need to give that a try.
I love hummus in all of it's many incarnations!
Interesting. I've always blown off curly parsley. I've got loads of flat, though, and love hummus, and this is a great time of year for dip-type stuff.
Boo! Now I'm going to have to make it, you mean mean Kalyn!
This sounds fabulous, Kalyn. I love parsley!
Oh lovely! Our parsley is taking over our kitchen so I'll have to whip up some of this.
So glad people are liking the idea of this. I really like the new Bon Appetit cookbooks that this recipe came from; lots of interesting ideas. I agree, the idea of parsley in hummus was a natural!
Tammy, thanks for that feedback; I love hearing that the blog is helpful.
MichaelZ, I like both types of parsley and think they could both be used interchangeably in this.
It looks like you are using the curly parsley. I grow Italian flat leaf and prefer it for most things except decorative garnish. Would you suggest only the curly for this dish or change anything with the flat leaf?
I've never tried parsley in hummus- and I'm now wondering, Why not? It sounds fresh and delicious.
I can't wait to try this because hummus is one of my favorites. I am preparing a great many of your recipes and have yet to find one that I haven't loved. Thank you so much for this blog, as it is crucial to helping me reach my weight loss goals.
Your hummus looks terrific! It's one of our favorite snack foods. Love the parsley variation!
Since I started making my own pita chips, I've never looked back. They are soooo much better than store bought! I'll have to try them using whole wheat pitas next.
I love hummus in any form. The pretty green color of this one makes me think it would taste perfectly fresh on a summer's day.
I was thinking this sounded familiar and then I realized it's from my favorite cookbook! I love parsley and hummus…just haven't gotten around to trying them together yet.
Hummus is so amazing. I could have it every day of the week with all the possibilities in variations:D