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Vegan Lemon Parsley Hummus Recipe

Hummus (or houmous) is a great middle eastern dip to enjoy with fresh raw vegetables, oatcakes, pitta bread or used as a spread in a sandwich.

Posted by: kim
On:

Cuisine

Other

Time

1 - 2 hrs

Skill Level

Confident

Serves

4

Courses etc.

Nibbles and Snacks

You will need

IngredientAdd
125g/4oz dried chickpeas, soaked in water overnight OR More products
1 tin chickpeas (if you've forgotten to soak) More products
1 lemon, juice and zest More products
2 tbsp tahini More products
2 cloves garlic, peeled More products
120ml/4fl oz olive oil More products
1 bunch fresh parsley, finely chopped

Awaiting stock

 		More products
salt More products
Serve With
Oatcakes More products
red pepper More products
carrots More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Soak the chickpeas overnight, then drain and put in a saucepan.
  • Cover the chickpeas with water and bring to the boil.
  • Please note not to add any salt to water as this will prevent chickpeas from softening.
  • Continue to boil until chickpeas are softened which could take at least 60 minutes or more.
  • When cooked, drain and cool.
  • Put chickpeas in a food processor with the garlic, lemon juice and zest, tahini and salt.
  • Blend together and then steadily drizzle olive into food processor while processor on and blending.
  • To get a smooth dip, you may need to add some cold water. Add water, like olive oil, into processor while it's blending until you get preferred consistency.
  • Chop the parsley finely and stir through.
  • Taste to check.
  • Serve with raw vegetables, such as carrot sticks or sliced peppers or, alternatively, enjoy with traditional oatcakes.

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