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Olive Parsley Hummus


By: Ben McKeown

traditional hummus with a twist of seasonal herbs and olives.

Servings: 6-8

Prep time: 00:06


  • 425g of cooked (soaked overnight before cooking) or canned organic chickpeas (soaked).
  • 1 or more, fresh lemon, squeezed (depending on taste) or 1/8 cup of balsamic as an alternative.
  • 1 1/2 tablespoons tahini
  • 1 cloves garlic, crushed
  • ½ teaspoon, organic dried turmeric powder
  • 1/2 cup organic cold-pressed extra virgin olive oil
  • 5 large kalamata olives, pitted
  • ¼ cup parsley leaf
  • Salt and black pepper to taste


  1. Rinse chickpeas well, soak overnight in clean, purified water and rinse and cook in the morning (if dried) or rinse well if from a can.
  2. Add chic peas to all other ingredients, and blend well in a blender.
  3. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
  4. Add more olive oil and lemon juice to smoothen the texture if desired.
  5. Serve with gluten-free crackers, vegetable sticks or lavash bread.

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