If you don’t like or can’t have tahini, this parsley hummus without tahini should be your bean dip of choice! It comes together in 10 minutes or less and is perfect for healthy dipping.
Why you’ll love it: Pretty, economical, and good for you!
How long it takes: 10 minutes
Equipment you’ll need: food processor
Servings: 10 (2 tablespoons each)
As many of you know, my little man (N) has a sesame seed allergy.
Many people don’t even know that there is sesame in hummus. Let’s take a minute to chat about that. One of the main ingredients in hummus is tahini. In fact, I think tahini is what makes it hummus and not a “bean dip,” but we’re calling this recipe hummus anyways.
So, tahini. Tahini, if you’re unfamiliar, is basically just ground sesame seeds. If you were to make peanut butter with sesame seeds instead of peanuts, you’d have tahini.
About This Hummus
This dip doesn’t look like hummus, I know. If you’re going for something that looks and tastes more like hummus (even hummus without tahini), omit the fresh parsley. I just love the flavor parsley adds and the beautiful shade of green. Wouldn’t you say it’s more appetizing than plain ol’ hummus?
You’ll find the printable recipe card at the end of this post.
What You’ll Need
Hummus is super easy to make. You’ll need a food processor. Maybe a blender would work although I’ve never tried making hummus in a blender.
- Canned Chickpeas: Or garbanzo beans, whatever name you give them. They are exactly the same thing. If you like, save a couple tablespoons of the liquid they’re canned in. It’s called aquafaba and can be substituted for the water in this recipe for an even creamier dip.
- Garlic: Adjust the garlic to your preference. I’d start with one clove and go from there.
- Freshly Squeezed Lemon Juice: A splash of citrus brightens up the flavor of hummus and is a pretty classic ingredient.
- Olive Oil: Choose a good quality extra virgin olive oil for best results.
- Salt: Since this is homemade hummus, you can control the sodium in this recipe.
- Parsley: Only fresh parsley will do here. I like Italian flat leaf but curly parsley works, too. Parsley adds nutrition and color. You may omit it if you prefer more classic hummus.
How to Make Hummus
I’ve made this recipe super easy for you. Simply add all the ingredients to your food processor and process until smooth. Drizzle more olive oil in if it’s too thick.
You can add pretty much any tender green or herb to hummus. Spinach, watercress, baby kale, cilantro, dill, chives or green onions are good choices.
Hummus freezes well for four to six months. If it separates slightly, just give it a good stir. If you’re freezing a large amount, thaw overnight in the fridge for best results.
Keep reading for more about freezing hummus.
Store hummus in an airtight container in the fridge for up to 5 days. Hummus can be frozen, too! If you are looking for an easy lunchbox idea, put the hummus into individual serving size containers and freeze for up to 6 months. Add it to lunchboxes along with fresh pita triangles and/or veggies for a healthy lunch.
Looking for more nut-free dips?
Here’s a selection of some of my favorites:
- Healthy Southwestern black bean dip
- Edamame dip – it’s similar to hummus but made without chickpeas
- Arugula pesto (no pine nuts in this one!)
- Whipped feta with lemon and dill
- Black bean dip
- Spinach dip
- Blue cheese dressing or dip
- Mexicali dip recipe – IRRESISTIBLE!
- Baked goat cheese dip with lemon and thyme
- 1 can (16 oz.) garbanzo beans, rinsed and drained
- 1 garlic clove, minced
- juice of one lemon
- 1/4 teaspoon salt (more to taste)
- 1/2 cup firmly packed parsley leaves (some stems are okay too)
- 2 tablespoons olive oil
- 2 tablespoons water
- Blend all ingredients together in food processor until smooth. Scrape down sides as needed.
- Store in airtight container in fridge for up to a week.
- Serving size: 2 tablespoons.
- If you’re looking for something that looks and tastes more like hummus, omit the fresh parsley in this recipe. I just love the flavor it adds and the bright green color of the hummus.
- Garbanzo beans and chickpeas are the same thing.
- Aquafaba, the liquid in canned chickpeas, can be substituted for the water.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.