Parsley hummus

Before bed, a very delicate, simple-as-usual and slightly “green” hummus recipe.

You can read some very interesting things about hummus on the Polish version of Wikipedia. Take a look for yourselves 🙂 Unfortunately, there isn’t a scrap of information there about whether it’s healthy. Our Wikipedians haven’t done a great job. Luckily, in other language corners you can read that it is, above all, an exceptionally valuable source of iron and vitamin C.

So don’t spend too long thinking about it — tuck into hummus with a capital C. Highly recommended!

PS

What’s more, in real life it not only looks much better than in my photos, it also tastes infinitely better than they do.

At a glance:

Preparation time: 5 minutes

Serves: easily 2 – 4 people (depending on how much they like hummus 🙂

Calories: pure goodness, and if there are any calories, they’re surely recommended by aerobics stars

Ingredients for parsley hummus:

• 1 tin of chickpeas (in liquid, a standard-sized tin)
• 2 garlic cloves
• half a bunch of fresh parsley
• 1.5 tablespoons of sesame paste (tahini)
• 1.5 tablespoons of lime juice
• 1.5 tablespoons of olive oil
• freshly ground black pepper
• salt

Recipe for a delicate green hummus:

I drained the chickpeas, leaving a little of the liquid in the tin, and transferred them to a tall plastic container. I added two peeled garlic cloves cut into a few pieces, 1.5 tablespoons of sesame paste, the lime juice, olive oil and half a bunch of fresh parsley, cut into a few sections. I seasoned it with a little salt and freshly ground black pepper.

I blended everything thoroughly with a blender. The parsley hummus — which, as you can see in the photos, isn’t actually all that green — is ready. Enjoy!