Thursday, June 25, 2009

Recipe for Parsley Hummus with Whole Wheat Pita Chips

Parsley Hummus with Whole Wheat Pita ChipsHummus is one of those foods I'd never get tired of eating. I'm pretty sure this particular version of hummus with lots of parsley, tahini, sesame oil, cumin, and lemon juice wouldn't be a hit with everyone, but if you like parsley and enjoy middle eastern flavors, you might love it like I did. If you have friends who like interesting flavors, make this and ask them what the seasonings are, and I doubt they'll be able to guess.

In spite of a widespread belief that flat parsley is better, I love curly parsley. I grow flat Italian parsley too, but when I made this, curly parsley was looking more perky in the garden. This hummus is my entry for Weekend Herb Blogging, hosted by Astrid from Paulchen's Food Blog. Here is the announcement from Haalo in case you'd like to participate.

Start by draining a can of chickpeas (garbanzo beans) into a colander and rinsing well. Of course you can use freshly cooked chickpeas, but for hummus where the beans will be pureed, canned beans are perfect.

Rinse the parsley and spin dry in salad spinner, or wipe dry with paper towels. I love this mini salad spinner that I use for herbs.

Use the food processor to chop the parsley and garlic well, then add chickpeas and process about one minute. Add rest of ingredients and process until smooth, about 2 minutes more. (Not sure why I didn't take a photo of the finished hummus in the food processor, but I think until my house is finished I'll blame all these missed photo opportunities on distractions from having a house full of workers!)

I adapted this recipe from one in The Bon Appetit Cookbook: Fast Easy Fresh, and they served it with cauliflower crudites in the book. I tried that, but I really liked the taste of this best with whole wheat pita chips, lightly toasted on a cookie sheet.


Parsley Hummus with Whole Wheat Pita Chips
(Makes about 1 1/2 cups hummus, recipe adapted from Parsley Hummus in The Bon Appetit Cookbook: Fast Easy Fresh.)

Ingredients:
1 can chickpeas (garbanzo beans) drained and rinsed
1/2 cup chopped parsley (pack parsley into half-cup measure, then chop in food processor)
1 tsp. minced garlic (about 2-3 garlic cloves)
1/4 cup sour cream (I used low-fat sour cream)
3 T tahini sauce
1 1/2 T lemon juice
2 T sesame oil
2 T olive oil
1 1/2 tsp. cumin
1 1/2 tsp. salt (or less, this seems like a generous amount of salt, so add salt to taste)
1/4 tsp. cayenne pepper or hot sauce
1 T water (more or less, depending on how thick you like it)
3-4 pieces whole wheat pita bread, cut into triangles
olive oil, for spraying pita and baking sheet

Instructions:
Preheat oven to 450 F. Drain chickpeas (garbanzo beans) into a colander placed in the sink, then rinse until no more foam appears and let the water drain off.

Put parsley and garlic into bowl of food processor fitted with the stainless steel blade. Process about 1 minute, until parsley is well chopped. Add drained chickpeas and process 1-2 minutes, until beans are mostly smooth. Add sour cream, Tahini sauce, lemon juice, sesame oil, olive oil, cumin, salt, and cayenne or hot sauce. Process until mixture is very smooth. Test thickness and add a bit of water if you'd like it to be a little thinner.

Cut whole wheat pita into triangles. Spray baking sheet with olive oil, then arrange pita triangles in a single layer. Spray top of chips with olive oil. Toast chips 4-5 minutes, then turn and toast 1-2 minutes more. (Watch them carefully at the end because they can get too brown rather quickly.)

Serve hummus with pita chips. Can also be served with cauliflower, celery, carrot sticks, or red bell pepper strips.


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South Beach Suggestions:
Served with whole wheat pita chips, this parsley hummus would be good for phase 2 or 3 of the South Beach Diet. You could make this phase one by using celery, cauliflower, or red pepper strips to dip the hummus.

More Interesting Varieties of Hummus
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Slow Roasted Tomato Hummus from Kalyn's Kitchen
Jalapeno and Lime Hummus from Karina's Kitchen
Green Olive Hummus from Fat Free Vegan Kitchen
Lemon Yogurt Hummus from Kath Eats Real Food
Minty Hummus from What's For Lunch Honey?
Cilantro Lime Hummus from Two Peas and Their Pod
Artichoke Hummus from Pinch My Salt
(Want even more hummus recipes?I find these recipes from other blogs using Food Blog Search.)

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26 comments:

Bellini Valli said...

Hummus is so amazing. I could have it every day of the week with all the possibilities in variations:D

Joanne said...

I was thinking this sounded familiar and then I realized it's from my favorite cookbook! I love parsley and hummus...just haven't gotten around to trying them together yet.

Cookin' Canuck said...

I love hummus in any form. The pretty green color of this one makes me think it would taste perfectly fresh on a summer's day.

Susan @ SGCC said...

Your hummus looks terrific! It's one of our favorite snack foods. Love the parsley variation!

Since I started making my own pita chips, I've never looked back. They are soooo much better than store bought! I'll have to try them using whole wheat pitas next.

Tammy K said...

I can't wait to try this because hummus is one of my favorites. I am preparing a great many of your recipes and have yet to find one that I haven't loved. Thank you so much for this blog, as it is crucial to helping me reach my weight loss goals.

Karina Allrich said...

I've never tried parsley in hummus- and I'm now wondering, Why not? It sounds fresh and delicious.

Michael Z said...

It looks like you are using the curly parsley. I grow Italian flat leaf and prefer it for most things except decorative garnish. Would you suggest only the curly for this dish or change anything with the flat leaf?

Kalyn said...

So glad people are liking the idea of this. I really like the new Bon Appetit cookbooks that this recipe came from; lots of interesting ideas. I agree, the idea of parsley in hummus was a natural!

Tammy, thanks for that feedback; I love hearing that the blog is helpful.

MichaelZ, I like both types of parsley and think they could both be used interchangeably in this.

Kelly said...

Oh lovely! Our parsley is taking over our kitchen so I'll have to whip up some of this.

Anh said...

This sounds fabulous, Kalyn. I love parsley!

Amy (Shiny Cooking) said...

Interesting. I've always blown off curly parsley. I've got loads of flat, though, and love hummus, and this is a great time of year for dip-type stuff.

Boo! Now I'm going to have to make it, you mean mean Kalyn!

Pam said...

I love hummus in all of it's many incarnations!

Kevin said...

Kalyn,
I'm a hummus addict, but I've never had it with parsley. Need to give that a try.

glutenfreeforgood said...

Hummus is such an easy and healthy snack/meal. I love it and your mix with parsley sounds wonderful. I like those eastern flavors! Thanks for the recipe and all the great links as well.

Have a good weekend!
Melissa

Katerina said...

So much parsley, it's green! Looks so pretty. I like the addition of sour cream for tang too. I just love hummus's.

Cate O'Malley said...

Mmm, love hummus. Haven't seen a parsley version before, but sounds like a unique twist.

ValerieAnne said...

This looks awesome. Trader Joe's has various hummus offerings. They also have a 4 flavor hummus layered thing, which has cilantro hummus that they don't sell indivdually. I buy it just for that cilantro hummus.

Kalyn said...

I think cilantro hummus has to be the next one I try!!

EmilySullins said...

Yum! I love the recipe, but I must say: I used less than half the salt called for, and I still had to add a whole extra can of chickpeas to cut the salty flavor - to the point where I wonder if it's a misprint. Thanks for the great recipes and photos!

Kalyn said...

Emily, thought it was a misprint (when I first saw your comment I thought it was supposed to say 1/2 tsp.) but I just got the cookbook and checked and it does say 1 1/2 tsp. salt. Maybe I should add a caution in the recipe though, thanks for letting me know.

Jamie said...

I love hummus, too, and this is a great twist on the classic version, not only the parsley but the spices you add. Yummy!

EmilySullins said...

Thanks for the reply! I think a caution might be in order on this one. I like salty, but this blew me away.

lynntofu said...

I just printed this out. Will be a good one to try cause I have leftover parsley to finish up.

Pille said...

How come that I missed this recipe last summer??? Love hummus and the idea to make it green with the addition of some parsley is brilliant!
I'll be growing both flat and curly parsley in my vegetable garden this year, so I can do some comparative tasting ;)

Misty said...

Very yummy! I made a double batch and the only big change I made was to use full-fat Greek yogurt instead of sour cream. We never have sour cream on hand but almost always have Greek yogurt. My 5 y/o daughter and almost 2 y/o son loved this! I only used a tsp of coarse sea salt for the double recipe. Oh and I also only had toasted sesame oil, so I used half so the flavor wouldn't be too strong. And I went lighter on the cumin for the kids. This is a keeper recipe for sure!

Kalyn said...

Misty, very fun hearing that the kids liked it!

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