How Green Was My Hummus #vegan

My friend and fellow author, Andrea Gilbey, has made greener hummus than this, out of peas, but this is the greenest chickpea hummus I ever made.

Doesn’t look all that green, in contrast with the parsley on the top, but trust me. It was greenish.

Here’s how I made it:

Hummus With Parsley

  • 1/4 cup tahini
  • 1/4 cup lemon juice (I used fresh lemons)

Process these together. Add:

  • 1/2 clove garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoons salt
  • 2 tablespoons parsley (I used fresh parsley)

Process these with the tahini/lemon mixture.

Reserving the liquid, drain and rinse a can of

  • chickpeas

Add half the chickpeas to the blender and blend until smooth, stopping the process to scrape the sides and top of the processor. Add the other half and 2-3 tablespoons of the chickpea liquid. Blend for about 5 minutes.

BOY, was this good!

A WRITING PROMPT FOR YOU: Your character makes something green, deliberately or by accident.


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I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “How Green Was My Hummus #vegan

  1. Jane

    January 5, 2017 at 9:44am

    I’ve been eating Edamame Hummus from my friendly Kroger store, and it’s YUMMY!
    The edamame instead of chickpeas adds just the right amount of subtle extra difference to become a taste sensation. 😉

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