• Brittany Aldridge

Parsley and Grapefruit Hummus

This is my go to winter hummus recipe! Made simply with fresh and in-season ingredients, this hummus is bright, herbaceous and creamy. Perfect with a big slice of crusty bread!


  • 1 1/4 cup dried chickpeas

  • 1 teaspoon baking soda

  • 6 1/2 cups water


  • 2 400g cans of chickpeas

  • 1 cup plus 2 tablespoons tahini

  • 2 tablespoons freshly squeezed lemon juice

  • 3 tablespoons freshly squeezed grapefruit juice

  • 4 cloves garlic, crushed

  • 1 bunch of flat leaf parsley, stems and leaves roughly chopped

  • 6 1/2 tablespoons ice cold water

  • Salt

  • Extra virgin olive oil and more parsley leaves to serve


  • If you are using dried chickpeas; at least 8 hours before you make the hummus, put the chickpeas in a large bowl and soak them in water (at least double the volume of chickpeas) for 8 hours or so. Later, drain the chickpeas. Place a medium saucepan over medium to high heat and add the drained chickpeas, 6.5 cups of water, and baking soda. Bring to the boil and cook for about 5 minutes, stirring constantly. Skim off anything on the surface of the water and reduce heat to a simmer, cook for a further 30-40 minutes or so until the chickpeas very soft.Drain and set aside.

  • If you are using canned chickpeas simply drain and set aside.

  • To make the hummus; Place chickpeas and parsley in a blender or food processor then blend to a thick paste. Next, add the tahini paste, lemon and grapefruit juice, garlic, and salt. Lastly, add the water and allow it to mix for about five minutes, until you get a light and creamy paste.

  • To serve, add the hummus to a bowl, drizzle over olive oil and sprinkle over more parsley. Enjoy with crusty bread or crackers.

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