Falafel Hummus Recipe

This falafel 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.

Main 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.

Hummus in a glass dish next to a plate of bell peppers.

How to make it

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.


Store this hummus in an airtight container in the fridge for up to five days.

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. 

More gluten-free nibbles

Hummus in a glass dish next to a plate of bell peppers.
5 from 3 votes
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Falafel Hummus Recipe

This easy falafel hummus recipe has all the flavor of hummus but in the form of a nutritious dip.
Course Snack
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 20
Calories 64kcal


  • Blender or food processor


  • 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


  • 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.


  • Optional garnish: sprinkle pine nuts or fresh chili peppers on top of the hummus before serving.


Serving: 2tablespoons | Calories: 64kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg
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