Hummus is so much more than a dip. It’s a spread for sandwiches, wraps and toasts. It can be a great foundation sauce for an entree, which I’ve done with a few recipes throughout my blog. And it adds substance and nutrition to all types of salads.
The flavors of lemon, parsley and cumin will take so many of your meals and dishes to a whole new level. The juxtaposition of the tangy lemon, herbal parsley and earthy cumin is out of this world yummy.
I urge you to make a batch and be adventurous with all of the foods and dishes you can make better with this versatile dip, spread and sauce!
Lemon Parsley Hummus
(Gluten-free; Dairy-free; 100% Plant-based/Vegan)
Ingredients:
1 15-oz. can garbanzo beans, rinsed and drained
1/3 cup tahini, well blended*
½ cup + 2 Tbsp olive oil
1 lemon, zested and juiced
3 garlic cloves, minced
½ cup fresh parsley, finely chopped
1 tsp salt
1 tsp ground cumin, toasted
Directions:
Place all ingredients into a high-powered blender and process until smooth and creamy.
Notes:
* If the oil has separated out from the sesame seed paste in the jar of tahini, put the entire jar into a high-powered blender before measuring out the portion for this recipe.