Lemon parsley hummus is an incredibly yummy and creamy snack that is perfect on top of toast or a rice cake, with raw or roasted veggies, and on top of steamed rice with some tahini sauce! If you have not had the flavor combination of lemon and parsley, you are in for a treat because the citrus taste of the lemon juice compliment the fresh, crisp taste of the parsley.
In addition, this lemon parsley hummus is completely oil free! I used to not like hummus very much because all the store-bought versions that I had tried were too oily for my taste. However, when I began making my own hummus, I realized that I could still create a creamy, smooth hummus without using any oil, and I stopped adding oils to my hummus recipes. I have not looked back! Oil free hummus is one of my absolute favorite foods, and I eat it multiple times a week.
This lemon parsley hummus is super satisfying, full of protein, low in fat, and packed with flavor– so much goodness in every bite! All you need is the ingredients and a blender, so go make this recipe now!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1.5 cups dry chickpeas, cooked until soft (use liquid too) or two 15oz. cans of chickpeas
- 1 large handful of fresh parsley, stems included
- 2 tsp cumin powder
- 1 tsp salt, or to taste
- ½ tsp ground coriander seed
- ½ tsp paprika powder
- ¼ cup lemon juice
- *water to reach desired consistency
- **Cook and cool the chickpeas according to their instructions or open chickpea cans and save liquid to add in at the end if needed. Note: home cooked chickpeas tend to need more water or other liquid added in at the end than canned chickpeas need.
- Add all ingredients, except the water, to a blender and blend until smooth.
- If desired, add more water until the desired consistency is reached.
- Also, blend in more salt if needed.
- Serve immediately topped with more fresh or dried parsley and sprinkled with paprika (best flavor is at room temperature!), or store in an airtight container in the refrigerator.
**The preparation time does not include the time need to cook the dry chickpeas. I cook mine in a instant pot, and the cooking time is about 30 minutes and the pressure release time is about 2 hours.
The serving size and nutritional information are general estimates based upon the ingredient amounts.