I'm in!

get access to the resource library!

 Recipes, printables, and more!

to the resource library

Subscribe

contact

blog

recipes

work with me

meet bree

start here

Get cooking!

Hummus with Parsley Oil

hummus recipeThis hummus recipe is a long time favorite and will be the next thing that I make for my dinner party series. This hummus can be made a week ahead of time and kept in an airtight container. The parsley oil can be made 2-3 days ahead of time. Just keep them separate. I make a basic hummus recipe and add the parsley oil to fancy it up. You could also just buy the hummus and drizzle it with some olive oil and sprinkle a few toasted pine nuts on top and no one will know the difference.

TIP – If you are pressed for time, buy what you can at the grocery store. No one will judge you if you do not make everything yourself. Buy some olives, cheeses, fruit, and bread and use can use that as an appetizer. Or you can just buy what you can at the store. Hummus, baba ganoush, crudites, just put it in a nice platter. Go to a neighborhood bakery and buy dessert. A beautiful cake or some cookies. No one will be the wiser.

hummus recipeThis recipe is a guideline. Taste it as you go to make sure that your seasonings are right.

For the hummus:

2 cans of chick peas drained well
3 garlic cloves
2/3 cup water (you may need more or less depending on the consistency you are after)
2/3 cup tahini
3-5 Tablespoons lemon juice
1 teaspoon salt

For the parsley oil:

1 cup flat leaf parsley
1/2 cup extra virgin oil oil
salt
pepper

To serve and garnish:

toasted pine nuts
pita chips (try brushing them with olive oil and sprinkling with a mixture of curry powder and salt. Yum.)

hummus recipePut the garlic in the bowl of the food processor and let it run for a minute. Add the rest of the ingredients and process until smooth. Add as much or as little water to get the consistency that you are after. Give it a taste and add more salt or lemon juice as needed.

hummus recipeAt this point, you can put it in the fridge for a few days. Be warned that you may need to make it again because it will be gone before your party. Just a warning.

hummus with parsley oil recipeAdd the parsley to the bowl of the food processor.

hummus with parsley oil recipeAdd the olive oil and pulse until smooth.

hummus with parsley oil recipePour the parsley oil over the hummus and garnish with toasted pine nuts. Serve with cut up vegetables and pita chips.

Print

Hummus with Parsley Oil


Ingredients

  • For the hummus:
  • 2 cans of chick peas drained well
  • 3 garlic cloves
  • 2/3 cup water (you may need more or less depending on the consistency you are after)
  • 2/3 cup tahini
  • 3-5 Tablespoons lemon juice
  • 1 teaspoon salt
  • For the parsley oil:
  • 1 cup flat leaf parsley
  • 1/2 cup extra virgin oil oil
  • salt
  • pepper
  • To serve and garnish:
  • toasted pine nuts
  • pita chips (try brushing them with olive oil and sprinkling with a mixture of curry powder and salt. Yum.)

Instructions

  1. Put the garlic in the bowl of the food processor and let it run for a minute. Add the rest of the ingredients and process until smooth. Add as much or as little water to get the consistency that you are after. Give it a taste and add more salt or lemon juice as needed.
  2. At this point, you can put it in the fridge for a few days. Be warned that you may need to make it again because it will be gone before your party. Just a warning.
  3. Add the parsley to the bowl of the food processor.
  4. Add the olive oil and pulse until smooth.
  5. Pour the parsley oil over the hummus and garnish with toasted pine nuts. Serve with cut up vegetables and pita chips.

share

share

share

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Tammy Rowland

    July 14th, 2010 at 1:11 pm

    I just tripped over this on Twitter and will be coming back regularly. This recipe looks delicious, I may never have to buy hummous again! Thanks, Tam

  2. bakedbree

    July 18th, 2010 at 9:23 pm

    Ever since I started making my own hummus, I cannot eat store bought hummus and not feel like I wish that I was eating my own.

  3. Magic of Spice

    July 14th, 2010 at 5:18 pm

    What a gorgeous hummus…I must have some:)

  4. Nat

    July 14th, 2010 at 8:52 pm

    Hi Bree! I just added you to my blog roll and made a new category just for you- yum! I just had dinner but am hungry just looking at your posts! Was wondering what kind of camera you are using? You take marvelous pictures! Thanks!

  5. bakedbree

    July 18th, 2010 at 9:20 pm

    That was nice, thank you!
    I use a Nikon D700 and I talk about my photography a little bit here, https://bakedbree.wpengine.com/photography
    If you need any help, send me an email and I’ll help you any way that I can.

  6. The Food Hunter

    July 15th, 2010 at 10:47 am

    This looks amazing…I want some right now.

  7. bakedbree

    July 18th, 2010 at 9:19 pm

    thanks…

  8. Foxy

    July 15th, 2010 at 8:26 pm

    This look wonderful I might have to try the Parley oil next time I do hummus! Can I point out that in your photo you have garbanzo beans but mention chick peas in the recipe. (I happen to know they are the same but it might be confusing to folks who don’t!)

  9. bakedbree

    July 18th, 2010 at 9:17 pm

    thanks, I will make a note of it.

  10. BILLY

    April 9th, 2011 at 11:28 am

    I always reserve the liquid from the chickpea cans and use this instead of water. I alternate Olive Oil and the reserved liquid as the other ingredients blend in the processor.

    I also love to chop up sundried tomatoes and roasted red pepper flakes in my hummus. The pepper gives it an amazing kick of heat in your mouth.

  11. bakedbree

    April 10th, 2011 at 10:44 pm

    Sounds good Billy!

Click below to join the newsletter & gain access to subscriber only recipes, printables, and lists

the resource library

receive access to