Lemon and Parsley Hummus In 7 Minutes!


Keeps for up to 7 days in the fridge

  • 1 tin of drained
  • 25 g
  • 25 g
  • 1 large [juiced]
  • 1 tsp
  • 1 clove of
  • 4 tbsp
    Olive Oil
  • 1 [deseeded]
  • Calories: 150 kcal
  • Protein: 8 g
  • Fat: 6 g
  • Carbs: 13 g
  • Sugar: 0.8 g
  • Salt: 0.5 g

1. Place all ingredients above in a food processor and blitz for until smooth and creamy. Scrape down the sides, season well and blitz for another 15 seconds. Taste it as you may want to add more lemon juice or seasoning.

2. Serve immediately as a spread or dip. This is the very hummus I use in my famous Moroccan Wraps. Keep refrigerated in an airtight box for 7 days.

Lemon and Parsley Hummus

Here is my creamy and deliciously simple lemon and parsley hummus I used in my Moroccan wraps at my first food stand (which went extremely well and was a complete sellout!).

I got the recipe originally from BBC Food and amended it to this refreshing and simple style.

Now, you can easily buy shop hummus to save time. However, if you have a spare 7 minutes you can make this recipe which will last up to 7 days in the fridge.

I have also discovered the best way to ensure your hummus is super creamy EVERY TIME! No peeling chickpeas or anything like that, we are far to busy these days for that faff!

Scroll down to see how I made it…

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About Biffen

Biffen's Kitchen Owner


I’m Biff and I left my London office job in 2019 to set up my own street food van by the surfing beach, Croyde. Come on down to try my latest surf-inspired street food creations! Don’t worry if you cannot make it, all my recipes are on my website.


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