This falafel hummus tastes just like falafel, but in dip form. It’s a nutritious spread that’s easy to prepare and full of flavour. It’s perfect for dipping raw veggies or crackers or used as a spread in wraps or sandwiches.
Falafel Hummus – 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 colour reminiscent of falafel.
This falafel 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 flavour 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 out this hummus and add plenty of flavour to this dish.
This falafel hummus is easy to make. Once you’ve drained and rinsed the chickpeas and washed and chopped the parsley and garlic, simply toss everything into a food process or blender and 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.
For some extract flavour, add a handful of green onions to this dip before blending it up. Or sprinkle some pine nuts or fresh chili peppers on top before serving.
More Gluten Free Appetizer Recipes
These stuffed dates have the perfect balance of sweet and savoury. They’re easy to make and so delicious.
This vegan cheese sauce has a luscious, creamy texture. It’s great served with tortilla chips or cut up raw vegetables.
- Blender or food processor
- 2 cups canned chickpeas
- 1 cup fresh parsley
- 1 clove fresh garlic
- 3/4 teaspoons salt
- 1/2 teaspoon black pepper
- the juice of 1 lemon
- 2 teaspoons cumin
- 1/2 cup extra virgin olive oil
- 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.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.