Riverbank Farm, a vendor at the Westport Farmers’ Market, makes some delicious dips and spreads, including a scallion parsley humus. Their version is quite lemony and includes garlic. The first time I made the recipe I left out the garlic because we had a couple of guests who don’t tolerate it well. I used 2 tablespoons lemon juice, more subtle than their version. I really liked it without the garlic and less lemon juice; the scallions are more prominent.
The nice thing about humus is this simple chickpea puree can be dressed up in so many ways. The tahini and just a little cumin provide that familiar underlying humus flavor, and the scallions and parsley give it a new spin.
Make at least four hours or overnight before serving to let the flavors meld. Serve with raw veggies or slices of pita bread. This makes a great pita sandwich, too!
- 1 can (16 ounces) garbanzo beans, drain but don’t rinse
- ¼ cup tahini
- 4 scallions coarsely chopped
- ¼ cup tightly packed parsley
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Kosher salt
- ½ teaspoon cumin
- ⅛ teaspoon cayenne
- Garnish: a little drizzle of olive oil with a little chopped parsley and/or thin slices of scallion.
- Place the beans, tahini, scallions, parsley, lemon juice, olive oil, salt, cumin and cayenne in a food processor fitted with the blade attachment and puree until very smooth. Scrape the sides of the bowl a couple of times.
- Place in a serving bowl and garnish with a drizzle of the oil, chopped parsley and/or sliced scallion.