Hummus with Lemon and Parsley

  • Yield: 6 servings


1-- (19-ounce) can chickpeas, rinsed and drained
2tablespoons tahini
1-- garlic clove
2tablespoons extra-virgin olive oil
1/3cup chopped fresh parsley
-- Juice of 1 lemon (2 tablespoons)
pinch ground cumin
-- Salt and freshly ground black pepper, to taste
-- Hot sauce, to taste
-- Water, as needed


  1. Combine all ingredients except water in a food processor fitted with the metal blade or blender. Process or puree 2 minutes until smooth and creamy. You can add a drizzle of water if it appears too thick. Keeps 5 days refrigerated. 

Nutritional Info *per serving

  • Calories 166
  • Fat 9g
  • Cholesterol 0mg
  • Sodium 8mg
  • Carbohydrate 17g
  • Fiber 5g
  • Protein 6g