Lemony Parsley Hummus

Estimated Reading Time < 1 Minutes


1 small bunch of parsley (curly or Italian), chopped (discard stems)
1/4 cup (60 mL) olive oil
19 oz (540 mL) can chick peas, drained
Juice of 1 lemon

1 garlic clove (or 1 head roasted garlic)

2-3 tsp (10-15 mL) sesame oil

Pinch salt


In the bowl of a food processor, pulse the parsley and olive oil until you get a rough sludge. Add the rest of the ingredients and process to desired smoothness; taste and adjust ingredients to suit your taste. (Even better the next day.)

Makes about 2 1/2 cups.

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