hummus with spice & parsley

How hummus fought its way into the 21st century with such gusto is beyond me – it’s roots only go back, I dunno, several thousand years, like how about 7! And if you don’t believe me, read on – the history of hummus – a riveting read for those of us who follow these things and a must read for those who are slightly confused! I was never served hummus as an afternoon snack, let alone the starter on Greek night, so what’s up with the tiara that has apparently landed on hummus, crowning it king of all dips? Well, it couldn’t be it’s good looks so it must be it’s brains as in the fact that chickpeas (the main ingredient here) are one of the healthiest foods us humans can learn to love, and what’s not to love? Perhaps the fact that they’ve sustained entire cultures for centuries might sway you – that sure is a heckuva lot of sustaining. If it weren’t for the fact that we have a few other choices at the grocery store, chickpeas in its many forms, including hummus, would, should & could still be sustaining us all.


Think of hummus as “start” on a gameboard – start with chick peas and lose your mind from there. Once you master the basic recipe – go ahead and flex your hummus muscles and add whatever turns you on. The number of variations are right up there with the number of years its been around. I’ve led you down the garden path below, so get grinding the garbanzos – your life will never be the same again. Come to think of it, another reason why the staying power of hummus is on par with water – it gets along with practically everything – now don’t you wish you could say that about your in-laws, your neighbours and a friend or 2?  So forge a life-long love affair with chick peas and hummus won’t be far behind. And by the way, the hummus that comes out of your food processor will leave the store-bought variety in the dip hall of shame.

click here to jump down to the hummus with spice & parsley recipe


1. Pile all the ingredients into the bowl of your food processor.

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2. Put on the lid and start whizzing. Stop to scrape down the sides before whizzing some more.

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3. Add a shot of hot sauce – the amount is totally up to you.

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4. Keep whizzing until you reach the consistency you like.

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5. Some like it chunky, plumpy and others don’t – so make it how you like it.

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6. Pile it in a bowl, drizzle with olive oil and a sprinkle of cayenne or paprika.

hummus with spice & parsley feature

7. Dig in – and hurry ’cause it’ll be gone before you finish the dishes.

2 Responses to hummus with spice & parsley
  1. Pattullo
    June 11, 2012 | 5:41 pm

    I love it so much!!! <3

  2. Ballantyne
    June 12, 2012 | 2:55 am

    Wow! It looks delicious! Love the videos!

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