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.
MA
Joey
January 4, 2017 at 12:45pmI’ve made hummus many times, but I hate making it. The only thing I think is worse to make is baba ganoush. Too much labor for the result. Having said that, your recipe looks good and the picture makes my mouth water!
I do not know if I would like pea hummus. I’d try it though π
Marian Allen
January 4, 2017 at 3:39pmBaba ganoush is a bit of a PITA, you should excuse the pun, but not bad, with a toaster oven to roast the eggplant. Hummus is a whiz, with a food processor. Messy clean-up, but pretty quick and easy, or I wouldn’t do it! π
Joey
January 4, 2017 at 9:27pmWell, see, I’m picky. I don’t want the skins. So I boil and peel and scoop and strain. So it’s my fault.
Marian Allen
January 5, 2017 at 10:01amIs there a reason you take off the skins? Do they make it taste different? ‘Cause the skins get all mooshed up with the rest of it. Or is it just A Thing? If it’s just A Thing, that DOES make prep a big fat pain. … Okay, I looked it up and saw that the hummus is smoother without the skins. And look what else I found! Super Quick chickpea skinning! Oh — and I do use canned ones.
Joey
January 5, 2017 at 12:12pmI liked that video! That IS a faster route. Thank you! It’s a texture thing. I like it smooth. But I’m still gonna buy mine when I can, cause I can get a big tub of it at Meijer (their brand, made in the deli) for $5.
Dan
January 4, 2017 at 4:26pmSorry. I saw the chickpeas and I turned green. I did enjoy some white bean hummus my wife made for me. I’m not sure if you could make it green.
Marian Allen
January 4, 2017 at 5:28pmI forgot you’re not a chickpea fan. Sorry about that, Chief!
Jane
January 5, 2017 at 9:44amI’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. π
Marian Allen
January 5, 2017 at 10:08amEdamame. Huh. I like tofu, and I like soy sauce, and I like toasted salted soy nuts, so I ought to like edamame.