Lemon Parsley Hummus

 I use this delicious hummus in veggie wraps or as a dip. Try to blend it with sun- dried tomatoes instead of  parsley for a different version.


Lemon Parsley Hummus
Write a review
Prep Time
10 min
Prep Time
10 min
  1. 3/4 cup cashews, soaked overnight
  2. 1 1/2- 2 tbsp lemon juice
  3. Zest of 1/2 organic lemon
  4. 1 1/2 tbsp hulled tahini
  5. Handful fresh parsley
  6. 1 garlic clove, minced
  7. 1/4 cup filtered water
  8. Sea salt, freshly ground black pepper
  1. Place all ingredients in a food processor and blend until smooth.
  2. Store in the fridge in an airtight container up to 1 week.

You may also like