Parsley Hummus

Parsley Hummus

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healthy parsley hummus recipe | Indian parsley hummus | homemade hummus with parsley | with 18 amazing images.

Parsley hummus is a quick dip which is sure to be enjoyed by people of all ages. Making simple parsley hummus doesn’t take much effort. Learn homemade hummus with parsley recipe here.

Kabuli chana, also known as chick peas, is the prime ingredient of any hummus. In this simple parsley hummus, chick peas are soaked and cooked till done. Parsley, garlic, green chillies and lemon juice are added to it as flavour enhancers.

See why we think this is a healthy parsley hummus recipe. Chick peas which are rich in protein, calcium and fibre. They are blended with vitamin A and vitamin E laden parsley to make this healthy dip.

Curd and olive oil in this homemade hummus with parsley is to ease the process of blending and give a smooth texture to the hummus. Curd will add on to your protein levels while the olive oil will lend omega-3 fats – the healthy fats known to protect your heart in healthy parsley hummus.

Dwell into the flavours of herbed hummus with some carrots or cucumber sticks to make a healthy snack.

Enjoy healthy parsley hummus recipe | Indian parsley hummus | homemade hummus with parsley | with step by step photos below.

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Parsley Hummus recipe - How to make Parsley Hummus

Preparation Time:    Cooking Time:    Total Time:     1Makes 0.75 servings (14 tbsp )
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For Parsley Hummus
1/2 cup soaked and boiled kabuli chana (white chick peas)
5 tbsp roughly chopped parsley
2 tbsp low fat curds (dahi)
1 1/2 tsp chopped garlic (lehsun)
1/2 tsp lemon juice
1 tsp roughly chopped green chillies
1 tsp olive oil
salt to taste

For Serving Parsley Hummus
cucumber sticks

For parsley hummus

    For parsley hummus
  1. Combine all the ingredients in a mixer along with 1 tbsp of water and blend till smooth.
  2. Transfer the simple parsley hummus into a bowl and refrigerate for 1 hour.
  3. Serve the simple parsley hummus chilled with cucumber sticks.

Parsley Hummus recipe with step by step photos

Like healthy parsley hummus

  1. Like healthy parsley hummus recipe | Indian parsley hummus | homemade hummus with parsley | then see our other healthy dip recipes. 

Method for parsley hummus

  1. To make parsley hummus, wash and soak approximately ¼ cup of kabuli chana (chickpeas) in a deep bowl with in enough water
  2. Cover with a lid and let it soak overnight. The chickpeas will double in size. Soaking is a very important step for cooking of any beans or legumes. By soaking them, the beans become softer and hence take less time to cook. If you do not have 8 -10 hours for soaking, boil the chickpeas for 5 minutes, cover with a lid and let them soak for 2 - 3 hours. This is called the quick soak method which is almost as effective as soaking for 10 hours.
  3. They will look like this once soaked for 8 to 10 hours. Drain and rinse the chickpeas.
  4. Put the soaked chickpeas in the pressure cooker. Alternately, you can even boil them but that can take upto 45 minutes till an hour.
  5. Add enough water and salt and pressure cook for 4 whistles. Here, overcooked chickpeas work great too. If you want the chickpeas to go soft, you can add a pinch of cooking soda while pressure cooking so that the chickpeas cook properly.
  6. Wait for the pressure to drop naturally before opening it. If you open it in a haste, the chickpeas will not have cooked properly. ¼ cup of raw chickpeas will yield about ½ cup of boiled chickpeas. If you open the cooker before the pressure has dropped, the chickpeas might not have cooked through.
  7. Drain the kabuli chana. Tip: Keep aside some cooking water of the chickpeas to add to the blender if required. This liquid will give a smooth consistency to the hummus. If you have already drained the liquid, you can use water instead.
  8. Let the chickpeas cool completely and then put them in a mixer jar
  9. Add parsley to it.
  10. Add 2 tbsp of low-fat curd to it. If you have no health problem you can add regular curd as well. This will help in easy blending and add creaminess to the Parsley Hummus
  11. Add chopped garlic to it
  12. Add lemon juice to it. This will give a slight tangy taste to the parsley hummus
  13.  Add finely chopped green chillies. This can be avoided or the quantity can be reduced if you don’t like spicy hummus
  14. Add olive oil. This is the second most important ingredient for hummus. Use extra virgin olive oil if possible, but if you don’t have that, then regular is fine. At this stage you can also add a little curd to make the hummus light and fluffy.
  15. Add salt to it
  16. Add 1 tbsp of water.
  17. Blend to a smooth mixture. Add 1 more tbsp of curd or water to adjust the consistency if need be.
  18. Spoon the parsley hummus into a serving bowl. Alternatively keep refrigerated till serving

Cumin Seeds Cracker, Jeera Biscuit 

Nutrient values per tablespoon
Amount 9 gm.
Energy 19 kcal.
Fibre 0.2 gm.
Carbohydrate 2.5 gm.
Fat 0.7 gm.
Protein 0.8 gm.

RECIPE SOURCE : Healthy Heart CookbookBuy this cookbook
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Parsley Hummus
 on 25 Jun 19 01:46 AM

Made this so I could finish off the parsley at home. It''s delightful! Thank you so much for the recipe.
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Tarla Dalal    We are delighted you like our recipe!!
27 Jun 19 12:37 PM
Parsley Hummus
 on 23 Apr 18 03:26 PM

Parsley Hummus
 on 25 May 16 11:45 AM

Was from Hyderabad so I think I can''t get parsley here then with what can I replace it?? I want this to try for paneer shawarma thanks in advance
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Tarla Dalal    Hi Prasanna, You can try this below recipe with spinach
25 May 16 05:11 PM
Herbed Hummus
 on 06 Apr 14 02:31 PM

Herbed Hummus... a nice variation to the regular plain chickpea hummus.... i made both the variations at a dinner i hosted and to my surprise my herbed hummus wiped out instantly and by demand i changed my regular hummus to this parsley hummus... try it.. n dont be shocked to get a similar experience... Happy cooking...