Lemon and Parsley Hummus

By Monday, February 06, 2017

There is something incredibly wholesome and comforting about a bowl of homemade hummus. I try to make a batch each week and this is my latest version. The combination of lemon and parsley keeps the hummus really fresh and light, whilst the za'atar and sumac add amazing depth of flavour. 


You will need:

1 x can chickpeas
1 lemon, halved
2 heaped tbsp tahini
1/2 tsp ground cumin
1/2 freshly grated nutmeg
1 garlic clove, minced
large handful parsley (roughly 25g)
pinch of sumac
pinch of za'atar
1 tsp salt
olive oil

Begin by draining and rinsing the chickpeas. Place the chickpeas and lemon in a small saucepan and just cover with water. Bring to the boil and simmer for 5 minutes then drain, ensuring you reserve the cooking liquid in a jug. Discard the lemon halves. 

Pour the chickpeas into a food processor and blend until the mixture resembles fine breadcrumbs. Then, add in the tahini, nutmeg, cumin, garlic, parsley, salt and half of the cooking liquid. Pulse a few times and check the consistency. I usually use all of the cooking liquid as I am not a fan of 'stodgy' hummus, but add enough liquid to suit your preference. Then, leave the hummus to blend for 5 minutes, or until really silky and smooth. 

Pour into a serving dish and top with a generous drizzle of olive oil, and a generous scattering of sumac and za'atar. This is delicious with warmed flatbread or cucumber batons, or my personal favourite... spread generously over toast and topped with mashed avocado and seeds. Enjoy!



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