I met this recipe by accident. It wasn’t planned, it was just an encounter and a few moments in time that forever changed my regular hummus recipe. It was an overcast day in December, just after my weekly banjo lesson, and I wandered into a Whole Foods for a quick salad from the salad bar. Today, something was different. I had come to this salad bar many times before but, today, at the end of the bar was this glow of green. I walked toward it to introduce myself and noticed a name tag that said, “Hummus.” What? Green hummus? I must try this immediately, so I added a small scoop to my salad. I got to my car to eat my salad, where I normally do because I am famished and can’t wait to get home to eat it. Does this ever happen to you or am I just a little strange? The parking lot of Whole Foods has become a regular lunch spot for me, and I kind of like it. It is my alone time with my salad and my thoughts.
Back to the green hummus. I take my first bite and about lose my mind. It is so good! It’s instant love. I am so excited for this new find and can’t wait to buy it next week by the pint, but it never happened. When I returned the next week to relive my dream, that welcoming green glowing light at the end of the salad bar wasn’t there to greet me anymore. It wasn’t there the week after either. Devastating.
I started checking other Whole Foods to no avail. OMG. I must have that green hummus. I started obsessing about it, missing it. All I could remember was the ingredients included something like scallion or basil or cilantro. How was I going to make it if I couldn’t remember what was in it?
Since I make hummus all the time, I figured it was simply time to get creative and recreate it myself. I started right away. After a few trials and errors, this is as close as I could get to that first date. I happen to love it, so it became my scallion-loves-parsley hummus recipe. I hope you love it as much as I do. Enjoy!
This recipe is:
- packed with flavor
scallion loves parsley hummus
Yield 2 1/2 cups
- 1 cup dried chickpeas (makes 2 cups cooked) or 2 16-oz cans
- 5 scallions, sliced
- 2 cups parsley leaves
- 2 tablespoons tahini
- 2-3 garlic clove, minced
- 3 tablespoons lemon juice
- 1 teaspoon salt, or to taste
- 1/4 teaspoon cumin
- 1-2 tablespoons olive oil
- 1 teaspoon toasted pine nuts, for garnish (optional)
- red pepper, for garnish (optional)
- QUICK-SOAK METHOD. I always use dried chickpeas, and I usually soak them over night, but if I forget, I simply use the quick-soak method. In a small saucepan, cover the dried chickpeas with cold water. Bring to a boil, cover, and turn off the heat and let sit for an hour. After an hour make sure the beans are still covered with water (add more water if you need to), bring to a boil again, then reduce the heat to a simmer and cook until the beans are soft (about 50-60 minutes).
- CHOP. Finely chop the scallions and add to a food processor. Then add the parsley and garlic and mix well until it resembles a pesto consistency.
- COMBINE. Add chickpeas, tahini, lemon juice, cumin, and salt and process until the chickpeas start to break up. With the processor on, start drizzling in olive oil. You’re going to keep drizzling until the mixture is smooth, stopping occasionally to scrape down the sides. You can also reserve some of the cooking liquid from the chickpeas, if you want to cut down on oil.
- ADJUST SEASONINGS. Add more lemon or salt, as needed.
- GARNISH. Drizzle with olive oil and sprinkle with pine nuts and red pepper (optional).
- SERVE & ENJOY!
- STORE. Will keep in an air tight container in the refrigerator for 2-3 days.