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.
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
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.