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Parsley Hummus

Yield: Serves 8. Each serving: 1/4 cup.



1 can (15 ounces) garbanzo beans, rinsed and drained
1/4 cup water
1 tablespoon olive oil
2 tablespoon lemon juice
2 cloves garlic, minced
1/2 cup chopped parsley

In a food processor or blender, combine all ingredients except parsley and process until smooth. Pulse or stir in the parsley. Serve as a spread or dip for bread, crackers or fresh vegetables.