Scallion Parsley Humus

Scallion Parsley Humus

 

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.

Scallion Parsley Humus

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!

Scallion Parsley Humus

 

Recipe

Scallion Parsley Humus
Author: 
Recipe type: Appetizer
Makes: 2 cups
 
A little twist on a classic humus recipe with scallions and parsley. A quick and easy recipe. Serve with pita slices and/or fresh cut veggies!
Ingredients
  • 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.
Method
  1. 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.
  2. Place in a serving bowl and garnish with a drizzle of the oil, chopped parsley and/or sliced scallion.

 

 

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