This falafel-flavored hummus tastes just like falafel, but in dip form. It’s a nutritious spread that’s easy to prepare and full of flavor. It’s perfect for dipping raw veggies or crackers or used as a spread in wraps or sandwiches. Give this a try if you’re looking for hummus recipes, like this dark chocolate hummus, which is another yummy option.
Ingredients
The main ingredient in this hummus is chickpeas (aka garbanzo beans). I prefer to use canned chickpeas in this recipe. Just be sure to rinse and drain them before adding them to this dish.
This recipe calls for plenty of fresh parsley. That’s what gives this dip its vibrant green color reminiscent of falafel.
This hummus is spiced with cumin. If you don’t have cumin you can omit it, but do include it if possible. Cumin is a key flavor in falafel so it’s important to include it if you want this dip to taste similar to falafel.
Some fresh lemon juice, olive oil, garlic, salt, and pepper round add plenty of flavor to this dish.
How to Make Falafel Hummus
Start by draining and rinsing the chickpeas, then add them to a food processor or blender. Add the parsley, garlic, lemon juice, cumin, salt, pepper, and olive oil, then blend until smooth. If using a food processor, you may have to scrape down the sides of the processing bowl a couple of times in order to achieve a smooth consistency.
Optional Additions
For some extract flavor, add a handful of green onions to this hummus before blending it up. Or sprinkle some pine nuts or fresh chili peppers on top before serving.
Falafel Hummus Recipe
Equipment
- Blender or food processor
Ingredients
- 2 cups canned chickpeas
- 1 cup fresh parsley
- 1/2 cup extra virgin olive oil
- 1 clove fresh garlic
- 2 teaspoons cumin
- 3/4 teaspoons salt
- 1/2 teaspoon black pepper
- the juice of 1 lemon
Instructions
- Add the chickpeas, parsley, garlic, salt, pepper, lemon, cumin, and olive oil to a blender or food processor.
- Process or blend until a smooth consistency is achieved.
- Store in an airtight container in the fridge for up to five days.
Notes
- Optional garnish: sprinkle pine nuts or fresh chili peppers on top of the hummus before serving.
Nutrition
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