Chickpea Hummus with Lemon and Parsley is perfect for an school snack, to bring to a potluck, or as an appetizer. Just serve with your favorite crackers and vegetables. Here, I served the hummus with blanched green beans and red bell pepper slices.
Why make hummus from scratch when you can get it at the grocery store? It might be less expensive, but I really prefer the taste of homemade hummus to any commercial variety I have tasted.
Nearly all store-bought hummus brands contain additives and preservatives that I wouldn’t normally eat and make the taste of the hummus acidic, oily, and not-so-nutritious. Some of the additives include: citric acid, distilled vinegar, and vegetable oil (soybean, sunflower, or canola).
All you really need in a good quality hummus is:
- lemon juice
- extra-virgin olive oil
- sea salt
Finally, although it takes more effort to cook your own beans from scratch, the result is well worth it. I recommend soaking 2-3 cups of dry chickpeas (instead of 1 cup as the recipe says) so you’ll have plenty leftover to use in soup, pasta dishes, or roasted chickpeas.
This recipe gives the option of using olive oil or tahini (sesame butter), or a combination of the two. Made exclusively with olive oil, the result is a lighter, more Mediterranean-style hummus.
- 1 cup dry chickpeas*
- spring or filtered water
- 4 garlic cloves, peeled
- 1-inch piece of kombu
- ½ teaspoon sea salt
- 2 tablespoons lemon juice
- zest of 1 lemon
- 2 teaspoons ume plum vinegar
- 2-4 tablespoons roasted tahini (sesame butter)
- ¼ cup parsley leaves, finely chopped, divided
- extra virgin olive oil, for garnish
- *Or omit first 5 ingredients and use 2.5 cups cooked chickpeas.
- Rinse chickpeas and place in glass bowl. Cover with water about 1-1/2 inches above the chickpeas and soak 6-8 hours.
- Drain the chickpeas and place in a pressure cooker with enough fresh water to cover 2 inches above the beans.
- Boil for 10 minutes uncovered. Skim off foam that collects on the surface.
- Add garlic and kombu. Place lid on the pressure cooker and allow to come up to pressure.Turn heat down to low, and cook chickpeas for 18 minutes.
- Remove pressure cooker from heat and allow the pressure to come down naturally. Once the lid can be removed, add sea salt and simmer uncovered for another 10 minutes. Reserve ¼ cup chickpeas in a small bowl to use for garnishing.
- Strain chickpeas and garlic (reserving cooking liquid) and place in food processor.
- Place lemon juice, lemon zest, and ume plum vinegar in a food processor and blend until smooth.
- Add olive oil and blend again until smooth.
- Adjust thickness by gradually adding some of the cooking liquid (if needed).
- Adjust seasonings (add more lemon juice or sea salt if needed).
- Add half of parsley and pulse food processor just to combine.
- Put hummus in a serving bowl and top with a drizzle of olive oil, a handful of chickpeas, and a sprinkling of parsley.
- Boil chickpeas in a heavy bottomed pot instead of pressure cooking. Cooking time may take more than an hour for chickpeas to become soft before adding sea salt.
- Use extra-virgin olive oil in place of tahini for lighter version.
Try making a colorful veggie platter with your homemade Chickpea Hummus: