- 1 tin of drained Chickpeas
- 25g Parsley
- 25g Coriander
- 1 large [juiced] Lemon
- 1 tsp Cumin
- 1 clove of Garlic
- 4 tbsp Olive Oil
- 1 [deseeded] Chilli
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…
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.