This is my all-time favorite hummus recipe. It is ultra-creamy and tastes so fresh with hints of lemon and parsley. Avocado oil has been my go-to oil for homemade dips lately because it is neutral in flavor and doesn’t overpower the dip like olive oil can sometimes do. I left garlic out of this recipe to give it a more neutral flavor but you could certainly add that in if you wish.
The recipe calls for only eight ingredients that all go straight into a mini food processor. It could not be easier. Homemade hummus can sound intimating to people but once you try it out and realize how easy it is to whip up it is hard to justify going back to store-bought hummus. Homemade hummus is much fresher and it is fun to customize the flavors to your exact liking.
I use hummus for everything…
- as a snack or appetizer dip for my chips and veggies
- as a spread for my sandwiches, toast or wraps
- as part of salads, brown rice bowls, buddha bowls and macro bowls.
This mild and neutral hummus is extremely versatile allowing you to pair it with almost any dish.
I hope you all enjoy this hummus recipe as much as I do. Whenever I make it people always ask for the recipe.
If you give it a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine so I can see you enjoying your awesome creations.
- 1/2 cup fresh parsley, large stems removed
- 1 can chickpeas, rinsed and drained
- 1/4 cup avocado oil
- 1/4 cup water
- 2 tablespoon tahini
- 1 large lemon, juiced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Place all ingredients in the order listed above in a mini food processor. Puree for 30 seconds until smooth and creamy. Scrape down the sides and puree another 15 seconds. Taste and adjust seasonings as needed (you may want to add more lemon juice or salt).
- Serve immediately as a spread or dip. You can store in an airtight container in your refrigerator for up to 5 days.
- Category: Appetizer, Spread