Quick & Easy Lemon and Parsley Hummus
Course: BreakfastCuisine: SweetDifficulty: Medium6
servings7
minutesHere is my creamy and deliciously simple lemon and parsley hummus I used in my Moroccan wraps at my first food stand (which went extremely well and was a complete sellout!). I got the recipe originally from BBC Food and amended it to this refreshing and simple style. Now, you can easily buy shop hummus to save time. However, if you have a spare 7 minutes, you can make this recipe which will last up to 7 days in the fridge. I have also discovered the best way to ensure your hummus is super creamy EVERY TIME! No peeling chickpeas or anything like that; we are far too busy these days for that faff!
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Ingredients
- Jamaican Curry
1 tin 1 Chickpeas, drained
25 g 25 Parsley
25 g 25 Coriander
1 clove 1 Garlic, minced / puree
1 tsp 1 Cumin
1/2 tsp 1/2 Salt
1 tsp 1 Tahini
4 tbsp 4 Olive oil
1 1 Lemon, juiced
Directions
- Place all ingredients in a food processor and blitz for until smooth and creamy. Scrape down the sides, season well and blitz for another 15 seconds. Taste it, as you may want to add more lemon juice or seasoning.
- Add the tahini and process until the hummus is super smooth. It should not be too thick or dry. If it is, thin it out as desired with lemon juice or water.
- Serve immediately as a spread or dip. This is the very hummus I use in my famous Moroccan Wraps. Keep refrigerated in an airtight box for seven days.
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