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


Homemade Lemon Parsley Hummus
Author: Ursula Hienz
Prep time:
Total time:
  • 3/4 cup cashews, soaked in water for 1 hour
  • 1 1/2- 2 tbsp lemon juice
  • Zest of 1/2 organic lemon
  • 1 1/2 tbsp hulled tahini
  • Handful fresh parsley
  • 1 garlic clove, minced
  • 1/4 cup filtered water
  • 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.


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