Green Parsley Hummus

June 8, 2020 / Lyn Jones / 0 Comments

Ingredients

  • 1 1 /2 cups parsley packed
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice plus more to taste
  • 1/4 cup water
  • 1 clove garlic small
  • 1 tsp ground cumin
  • 2 cups cooked chickpeas drained and rinsed
  • paprika to taste
  • Himalayan salt to taste
  • 1/2 cup light tahini

Instructions

  • Boil chickpeas covered in water until soft, or use canned ones but I prefer not to. When they are soft, drain and rinse them until they are cool. Lightly chop the parsley and chop the garlic.
  • Blend the first 6 ingredients together. When it is fully smooth, add a few chickpeas in at a time.
  • Blend and then keep adding more until they are all blended together smoothly.
  • Remove everything from the blender and place it into a mixing bowl.
  • Add some paprika and Himalayan salt to taste.
  • Now mix in the tahini.
  • There you are, you have a green parsley hummus.

Basil Pesto Hummus

May 19, 2020 / Lyn Jones / 0 Comments

servings: 4

  • 2 cups chickpeas, boiled
  • 4-5 garlic cloves
  • ¼ cup of pine nuts
  • 1 cup of basil leaves, plus extra for garnish
  • 1/2 cup olive oil, plus extra for topping
  • ¼ cup of Parmesan
  • 2 Tbsp of lemon juice
  • Salt to taste
  • 1. First prepare the pesto sauce: mix basil leaves, garlic, Parmesan and pine nuts in a blender. Add the olive oil, a little at a time to emulsify, and continue blending until all the ingredients come together.
  • 2. Add the chickpeas and salt, and blend again until smooth.
  • 3. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning.
    Finish with a drizzling of olive oil, a sprinkling of red chilli powder and fresh basil leaves on top. Serve with pita breads.
1 2