Ashley’s Parsley Hummus & Hummus Salad

My hummus-partner-in-crime (Ashley from the blog Dancing Through Life) is back with her favourite hummus.  We have exchanged so many hummus text messages this week for Vegan MoFo, it’s not even funny.  I’m so excited to get to taste this hummus tomorrow, I think the parsley would be a great addition to hummus — in fact, I could see myself using big handfuls of it in other hümmi!  And I had no idea parsley was so good for you!  Enjoy!

Vegan MoFo 2013 banner

I think one of the reasons I love hummus so much is because it is so versatile. You can basically throw it on anything, and in most cases, the original dish will be at least 25% better as a result of its new chickpea friend.

Ashley's Parsley Hummus

This hummus was inspired by my favourite store bought hummus, the Jerusalem by Sunflower Kitchen. The parsley and lemon work incredibly well together and this hummus is an important reminder that parsley is more than just a garnish – it’s full of vitamins A, B, C and K, along with being a stellar antioxidant.

Ashley's Parsley Hummus

Ashley’s Favourite Hummus

  • 2 cans or 300 grams cooked chickpeas
  • Juice of 2 lemons
  • 3 Tbsp. tahini
  • 1-2 Tbsp. olive oil
  • 3 cloves of garlic, peeled
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground coriander
  • 1 large handful parsley, coarsely chopped

Add all ingredients except parsley to a food processor. Mix until smooth. You might need to scrape down the sides a few times to achieve optimal hummus-consistency.

Add chopped parsley and pulse until just combined and parsley is equally distributed.

Enjoy the hummusy goodness on whatever your heart desires!

One of my favourite ways to use hummus is actually on salad. By doing this, hummus takes on the role of protein kick AND salad dressing – definitely win – win!

Ashley's Hummus Salad

For this salad I tend to use whatever veggies I have hanging out in my fridge, but this is a pretty standard mix. The sunflower sprouts are one of my favourite parts!

Easy Peasy Hummusy Salad
Makes 1 large salad – perfect for lunch or dinner

  • 3 c. your favourite greens (I used a mix of baby spinach, baby kale and baby chard)
  • 1/4 c. cucumber, chopped
  • 1/4 c. yellow or red bell pepper, chopped
  • 1/4 small avocado, chopped
  • 5-6 cherry tomatoes, halved
  • 1 handful sunflower sprouts
  • 2 tsp. oil of your choice (coconut oil is great for sautéing)
  • 1/4 block tofu, pressed and cubed
  • 2 Tbsp. wheat-free tamari
  • 2 Tbsp. apple cider vinegar
  • 1/4 c. hummus of choice

Combine tamari and apple cider vinegar in a bowl. Add tofu and marinate for at least 30 mins, longer if you plan ahead! I try to do this the night before and let the cubes marinate overnight.

While tofu is marinating, assemble veggies (except sprouts) into a happy configuration. Add hummus on top of veggies.

Add oil to pan and sauté tofu cubes until browned on all sides.

Top salad with tofu cubes and then garnish with sprouts to your hearts content.


Tags: , , , , , , ,

Categories: Dairy-Free, Dip / Spread, Gluten-Free, Vegan, Vegetarian


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16 Comments on “Ashley’s Parsley Hummus & Hummus Salad”

  1. September 6, 2013 at 11:19 am #

    I like the addition of the hearts to the picture! 🙂

  2. September 6, 2013 at 12:32 pm #

    I love it, Ash! You guys are doing a great job this month with all the hummus recipes 🙂

  3. September 8, 2013 at 1:53 pm #

    Fresh, healty and yummy!

  4. September 8, 2013 at 11:24 pm #

    I have no idea why I’ve never thought of putting parsley in hummus. genius. And where does one get sunflower sprouts? Or do you sprout them yourself?

    • September 8, 2013 at 11:25 pm #

      One of our local health food stores has a huge selection of sprouts, including sunflower sprouts. But any sprouts could work here!

  5. September 9, 2013 at 11:01 am #

    This looks delicious! And I LOVE sunflower sprouts. I had them for the first time a year ago at a restaurant and fell in love immediately.

  6. September 9, 2013 at 1:44 pm #

    Parsley hummus! So easy; I don’t know why I’ve never done that before. Also, nice looking salad. Sunflower sprouts are so fresh and great.

    • September 9, 2013 at 2:12 pm #

      I know! It’s one of those “duh” ideas!!!

  7. September 11, 2013 at 12:30 am #

    I love adding parsley and other fresh herbs to batches of hummus. It adds such a bright, fresh flavor! Dill is another favorite of mine, as well as scallions. Oh the ideas are endless! I love to use hummus on salad, too. so much better than salad dressing

    • September 11, 2013 at 5:54 pm #

      I really love dill in hummus too, after just discovering the combination this week! I’m going to blog about it before the weekend, so stay tuned!

  8. September 11, 2013 at 12:18 pm #

    why have I never considered parsley to add to my hummus? A million other things, but never parsley. I guess the idea was waiting for YOU to bring it to us. I’ve got some parsley in my fridge and a hummus longing in my belly. Tonight’s the night!!


    • September 11, 2013 at 5:53 pm #

      Love it 🙂 let us know how you like it!!!

      • September 12, 2013 at 4:28 am #

        I made it! A simple supper last night of PARSLEY hummus and steamed butternut and a mound of chilli lime chutney. I could have honestly just eaten a bowl of the hummus all by itself. THANKS Lindsay 🙂

        • September 12, 2013 at 7:30 am #

          Wonderful!!! So glad you loved it!!!! 🙂

          (And now I’m craving butternut!)


  1. VeganMoFo 2013 Wrap-Up: All the Hummus | The Kitchen Operas℠ - September 30, 2013

    […] Parsley Hummus […]

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