Hummus with parsley
4 servings
70 minutes
Hummus with parsley is a vibrant embodiment of Arab cuisine filled with Eastern flavors. This delicate, velvety spread made from chickpeas and tahini has a rich nutty taste that is refreshed by the tang of lemon juice and the spiciness of garlic. The addition of fresh parsley gives the dish lightness and herbal freshness. The origins of hummus trace back to ancient times when it was a staple for Bedouins and nomads. Today it is served as an appetizer, as a base for hearty dishes, or even as a dip for fresh vegetables. Served with olive oil and cayenne pepper, it reveals all its flavor dimensions. Hummus with parsley is not just a dish but a true gastronomic journey through the Middle East.
1
Rinse the chickpeas well, dry them, and place them in a pot. Cover with cold water, bring to a boil, skim off the foam, and add 0.5 teaspoons of salt. Cover with a lid and cook on medium heat for 1.5 hours until the chickpeas are very soft. Add more water if necessary.
- Chickpeas: 1.5 glass
- Coarse salt: 1 teaspoon
2
Meanwhile, grind the garlic with the remaining salt in a mortar and transfer it to a food processor. Add sesame paste and lemon juice. Mix until the mixture turns white. Add 0.5 cup of water and mix again until smooth.
- Garlic: 3 cloves
- Tahini: 0.8 glass
- Lemon juice: 0.5 glass
3
Drain the water, keeping the chickpeas.
4
Place the chickpeas in a food processor with the sesame paste and blend well. Achieve your desired consistency by adding small amounts of water from the chickpeas and mixing. Add salt and lemon juice.
- Lemon juice: 0.5 glass
- Coarse salt: 1 teaspoon
5
Serve sprinkled with pepper and parsley, drizzled with olive oil.
- Cayenne pepper: to taste
- Chopped parsley: 2 tablespoons
- Olive oil: 2 teaspoons
