Parsley Hummus recipe with step by step photos
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Method for parsley hummus-
To make parsley hummus, wash and soak approximately ¼ cup of kabuli chana (chickpeas) in a deep bowl with in enough water
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Cover with a lid and let it soak overnight. The chickpeas will double in size. Soaking is a very important step for cooking of any beans or legumes. By soaking them, the beans become softer and hence take less time to cook. If you do not have 8 -10 hours for soaking, boil the chickpeas for 5 minutes, cover with a lid and let them soak for 2 - 3 hours. This is called the quick soak method which is almost as effective as soaking for 10 hours.
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They will look like this once soaked for 8 to 10 hours. Drain and rinse the chickpeas.
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Put the soaked chickpeas in the pressure cooker. Alternately, you can even boil them but that can take upto 45 minutes till an hour.
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Add enough water and salt and pressure cook for 4 whistles. Here, overcooked chickpeas work great too. If you want the chickpeas to go soft, you can add a pinch of cooking soda while pressure cooking so that the chickpeas cook properly.
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Wait for the pressure to drop naturally before opening it. If you open it in a haste, the chickpeas will not have cooked properly. ¼ cup of raw chickpeas will yield about ½ cup of boiled chickpeas. If you open the cooker before the pressure has dropped, the chickpeas might not have cooked through.
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Drain the kabuli chana. Tip: Keep aside some cooking water of the chickpeas to add to the blender if required. This liquid will give a smooth consistency to the hummus. If you have already drained the liquid, you can use water instead.
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Let the chickpeas cool completely and then put them in a mixer jar
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Add parsley to it.
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Add 2 tbsp of low-fat curd to it. If you have no health problem you can add regular curd as well. This will help in easy blending and add creaminess to the Parsley Hummus
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Add chopped garlic to it
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Add lemon juice to it. This will give a slight tangy taste to the parsley hummus
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Add finely chopped green chillies. This can be avoided or the quantity can be reduced if you don’t like spicy hummus
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Add olive oil. This is the second most important ingredient for hummus. Use extra virgin olive oil if possible, but if you don’t have that, then regular is fine. At this stage you can also add a little curd to make the hummus light and fluffy.
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Add salt to it
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Add 1 tbsp of water.
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Blend to a smooth mixture. Add 1 more tbsp of curd or water to adjust the consistency if need be.
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Spoon the parsley hummus into a serving bowl. Alternatively keep refrigerated till serving