Add some fresh flavor and nutrients to your snacks with this delicious cilantro and parsley hummus! Also known as green hummus, this dip combines chickpeas, herbs, spices, and a hint of lemon for a creamy and zesty treat. It’s easy to make and can be customized to your taste. Serve it with veggies, crackers, or pita bread for a satisfying snack that will become a staple in your kitchen. Get dipping!
- Chickpeas, aka garbanzo beans. Chickpeas are a good source of plant-based protein and contain a variety of essential nutrients, including fiber, iron, and folate. I usually opt for store-bought canned chickpeas. They work perfectly in homemade hummus and save time in the process.
- Chickpea cooking liquid aka aquafaba. The little known secret to achieving a fluffy hummus is to use aquafaba, which is the liquid that chickpeas are cooked in. If you’re using canned chickpeas, reserve a few tablespoons of the liquid from the can. If you cooked the chickpeas yourself, you can use the cooking liquid. Aquafaba has a similar consistency to egg whites. Once whipped along with the other ingredients in the food processor, it will add fluffiness to your hummus.
- Garlic. I like to use a lot of garlic and find that two medium cloves are perfect in this green hummus, but you can adjust to your personal preference.
- Cilantro, also known as coriander, adds a citrusy taste and a boost of antioxidants.
- Parsley: a great source of vitamins and antioxidants as well, and a staple you should always keep around.
- Lemon juice provides a bright zing to this green hummus. Fresh squeezed, please!
- Tahini. The secret to a good hummus is a great quality tahini, that is smooth, nutty, mild and not bitter. My personal favorite is Joyva brand but if your store doesn’t carry it, Soom is also excellent.
- Extra virgin olive oil. It is best to add the olive oil to the food processor once the hummus is combined and smooth. Once you add it, pulse only a couple of times. This ensures the oil doesn’t turn bitter. My go-to oil for most uses around my kitchen is Partanna Sicilian Olive Oil
- Toppings. capers, garlic and pine nuts sauteed together in a bit of olive oil add an amazing salty, nutty umami bite to this green hummus.
Tips and substitutions
- For tips on herb storage, check out this post: Keeping herbs fresh.
- If you choose to cook your own chickpeas, be sure to soak them beforehand and boil them until they become soft and creamy. This will ensure that your hummus has the right texture and flavor.
- If you forget to reserve aquafaba from the can, you can also add a small amount of water to reach the desired consistency for your hummus.
- If you are one of these unlucky people who are genetically repulsed by cilantro, you could use more parsley instead or substitute another herb such as mint, basil or dill.
- To switch things up, you can use lime juice instead of lemon juice. As long as it’s fresh squeezed!
- The combination of toppings in this green hummus recipe was a creation of my daughter and I fell in love with it immediately. But you don’t have to use them. Come up with your own creation, or none!
Green hummus storage
You can store hummus in the refrigerator or freezer, which makes it very convenient to have on hand for snacking or meal prep. Place it in an airtight container and store in the refrigerator for up to 5 days, or the freezer up to 3 months.
To thaw frozen hummus, transfer it from your freezer to your refrigerator for several hours or overnight. You can also let it thaw on your countertop if you are going to be eating it immediately. Just be sure to stir the hummus well before serving to ensure that it has a smooth and creamy texture.
More delicious recipes
If you enjoy this green hummus recipe, try our other delicious dips:
Sun-dried tomato and basil hummus
- 15 oz cooked chickpeas canned, drained (liquid reserved)
- 2 cloves garlic chopped coarsely
- 1 handful cilantro
- 1 handful parsley
- 3 tbsp lemon juice
- 2 tbsp tahini
- 2 tbsp liquid from the can or water
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/8 tsp fresh ground pepper
- 1 clove garlic sliced
- 1 tbsp capers drained
- 1 tbsp pine nuts
- 1 tbsp extra virgin olive oil
- Drain the chickpeas, reserving some of the liquid for later. Rinse them well in a strainer.
- Place chickpeas, garlic, cilantro, parsley, lemon juice, tahini, 2 tbsp liquid from the can, salt and pepper in the food processor. Pulse until smooth, scraping the sides as needed.
- Add 2 tbsp olive oil and pulse a few times until combined.
- In a small skillet, heat 1 tbsp olive oil with 1 garlic clove sliced, capers and pine nuts. Cook a few minutes until the garlic starts to brown. Remove from the heat.
- Place hummus in a serving bowl, drizzle the contents of the skillet on top and serve.
If you have not had this, you are bereft! You do need to try it!
A must have hummus with all the extras!