Kalyn's Kitchen

Parsley Hummus

If you like parsley and middle eastern flavors, you’ll love Parsley hummus, and you must try making this if you’re growing parsley in your garden! 

PIN Parsley Hummus to try it later!

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I love parsley and middle eastern flavors, so this Parsley Hummus is something I’ve love 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.

In spite of a widespread belief that flat parsley is better, I love curly parsley. 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!

Parsley Hummus process shots collage

How to Make Parsley Hummus:

(Scroll down for complete recipe with nutritional information.)

  1. 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 perfect.
  2. 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.
  3. 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.
  4. 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!
  5. 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 Varieties of Hummus

Slow Roasted Tomato Hummus from Kalyn’s Kitchen
Jalapeno and Lime Hummus from Karina’s Kitchen
Green Olive Hummus from Fat Free Vegan Kitchen
Minty Hummus from What’s For Lunch Honey?
Artichoke Hummus from Pinch My Salt

Parsley Hummus thumbnail image

Parsley Hummus

Yield 6 servings
Prep Time 20 minutes
Total Time 20 minutes

This Parsley Hummus with middle eastern flavors would be great to make if  you’re growing parsley in your garden!


  • 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)


  1. Drain chickpeas (garbanzo beans) into a colander placed in the sink, then rinse until no more foam appears.
  2. Let the water drain off.
  3. Put parsley and garlic into bowl of food processor fitted with the stainless steel blade.
  4. Process about 1 minute, until parsley is well chopped.
  5. Add drained chickpeas and process 1-2 minutes, until beans are mostly smooth.
  6. Add sour cream, Tahini sauce, lemon juice, sesame oil, olive oil, cumin, salt, and cayenne or hot sauce.
  7. Process until mixture is very smooth.
  8. Test thickness and add a bit of water if you’d like it to be a little thinner.
  9.  Serve hummus with toasted whole wheat pita chips, cauliflower, celery, carrot sticks, or red bell pepper strips.


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:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served with whole wheat pita chips, this parsley hummus would be good for phase 2 or 3 of the South Beach Diet or other low-glycemic diets, but it’s too high in carb for a low-carb diet plan. You could make this phase one by using celery, cauliflower, or red pepper strips to dip the hummus.

Find More Recipes Like This One:
Use Appetizer Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Parsley Hummus

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    27 Comments on “Parsley Hummus”

  1. I love hummus, too, and this is a great twist on the classic version, not only the parsley but the spices you add. Yummy!

  2. Misty, very fun hearing that the kids liked it!

  3. 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!

  4. 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 😉

  5. I just printed this out. Will be a good one to try cause I have leftover parsley to finish up.

  6. Thanks for the reply! I think a caution might be in order on this one. I like salty, but this blew me away.

  7. I love hummus, too, and this is a great twist on the classic version, not only the parsley but the spices you add. Yummy!