by Tarla Dalal
Added to 131 cookbooks
This recipe has been viewed 41533 times
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.
- Combine all the ingredients in a mixer along with 1 tbsp of water and blend till smooth.
- Transfer the simple parsley hummus into a bowl and refrigerate for 1 hour.
- Serve the simple parsley hummus chilled with cucumber sticks.
Parsley Hummus recipe with step by step photos
Like healthy parsley hummus recipe | Indian parsley hummus | homemade hummus with parsley | then see our other healthy dip recipes.
To make parsley hummus, wash and soak approximately ¼ cup of kabuli chana (chickpeas) in a deep bowl with in enough water
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.
They will look like this once soaked for 8 to 10 hours. Drain and rinse the chickpeas.
Put the soaked chickpeas in the pressure cooker. Alternately, you can even boil them but that can take upto 45 minutes till an hour.
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.
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.
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.
Let the chickpeas cool completely and then put them in a mixer jar
Add parsley to it.
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
Add chopped garlic to it
Add lemon juice to it. This will give a slight tangy taste to the parsley hummus
Add finely chopped green chillies. This can be avoided or the quantity can be reduced if you don’t like spicy hummus
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.
Add salt to it
Add 1 tbsp of water.
Blend to a smooth mixture. Add 1 more tbsp of curd or water to adjust the consistency if need be.
Spoon the parsley hummus into a serving bowl. Alternatively keep refrigerated till serving
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.|
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