Have you ever tried the Parsley Scallion Hummus from Whole Foods? I know, the name is not that appetizing. A couple of months back, intrigued, I bought it only to be blown away by it's deliciously fresh taste. I'll go through a tub of this hummus in less than a week, by myself, I put it on everything!
Recently, partially motivated by the steep cost of this hummus at Whole Foods and partially motivated to make it even fresher than it already is, I searched for the recipe online and came across Kid and Nancy's recipe for this oh so addicting Parsley Scallion Hummus. It's spot on! I made a couple of my own tweaks, here's the recipe.
Parsley Scallion Hummus
Prep Time: ~20 min
Ingredients to make ~2.5 Cups
(2) 15 oz. cans garbanzo beans (chickpeas)
(4-5) scallions sliced thinly
(2.5) cups parsley leaves chopped
( 2) tbls tahini
( 3) tbls lemon juice
(3-4) sprigs of dill
(1/4) teaspoon cumin powder
(1.5) teaspoon kosher salt
~1/3 cup olive oil
In a food processor or blender, finely chop the scallions and parsley.
Add the chickpeas, tahini, lemon juice, cumin, and salt and blend, stopping to slowly drizzle in olive oil until mixture is near smooth.
Add more salt, lemon, cumin or olive oil to taste. Serve at room temperature or refrigerated.
You can serve this hummus with flat bread, crackers, pita bread, chips, spread it on a sandwich or dip veggies in it. It goes amazingly well with anything!