Parsley Hummus

Here’s a dynamite hummus recipe for people with too much parsley. I’d never had much luck with concocting yummy hummus from scratch until now… It was a huge hit!

(Makes about 1 1/2 cups hummus, recipe adapted from Parsley Hummus in The Bon Appetit Cookbook: Fast Easy Fresh.)

1 can chickpeas (garbanzo beans) drained
1/2 cup chopped parsley (pack parsley into half-cup measure, then chop in food processor)
1 tsp. minced garlic (about 2-3 garlic cloves)
1/4 cup sour cream
3 T tahini sauce
1 1/2 T lemon juice
4 T olive oil
1 1/2 tsp. cumin
1 1/2 tsp. salt (or less)
1/4 tsp. cayenne pepper or hot sauce
1 T water (more or less, depending on how thick you like it)

Drain chickpeas (garbanzo beans.) Blend parsley and garlic. Process about 1 minute, until parsley is well chopped. Add drained chickpeas and process 1-2 minutes, until beans are mostly smooth. Add sour cream, Tahini sauce, lemon juice, olive oil, cumin, salt, and cayenne or hot sauce. Process until mixture is as smooth as you like. Test thickness and add a bit of water if you’d like it to be a little thinner.

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