I blended about 2 cups of chickpeas (soaked overnight and cooked in water for about an hour) with about 1/4 cup of Tahini, 2 cloves of garlic and some salt in a food processor. Then added about 1/2 a bunch of fresh parsley.
Saturday, April 30, 2011
Parsley Hummus
The next time you want to spice up your plain hummus without the heat of chilies, try this: add a bunch of parsley. Not only that it's pretty, it tasted fresh and awesome (if you like parsley.)
I blended about 2 cups of chickpeas (soaked overnight and cooked in water for about an hour) with about 1/4 cup of Tahini, 2 cloves of garlic and some salt in a food processor. Then added about 1/2 a bunch of fresh parsley.
I blended about 2 cups of chickpeas (soaked overnight and cooked in water for about an hour) with about 1/4 cup of Tahini, 2 cloves of garlic and some salt in a food processor. Then added about 1/2 a bunch of fresh parsley.
