Hummus with Parsley

Organic / Kosher / Vegan / Grain Free / Parve / Gluten Free / Sugar Free

HummusDelicious protein rich dish. It is absolutely healthy – good for you vs store-bought hummus. I used to love Sabra hummus before I started eating primarily home cooked food. Now even the taste feels too artificial without mentioning harmful ingredients it has. It is so EASY to make at home! You can play with different flavors just by changing optional ingredients like garlic or parsley or dill or arugula or olives. Get creative and it soon becomes your signature dish. 🙂


  • 1 cup organic dry garbanzo besoaking chickpeasans (chickpeas)
  • 2 inches of kombu (kelp)
  • 2 tsp tahini
  • 2 Tbs olive oil
  • 1 tsp umeboshi paste
  • 1 lemon juice freshly squeezed
  • 1 Tbs umeboshi vinegar
  • 1 Tbs brown rice vinegar
  • 1 cup parsley (optional)
  • 1 cup arugula (optional)
  • a few drops of pickle juice (optional)

Cooking Instructions:

Soak chickpeas for 6-10 hours. Discard the soaking water and rinse. Place the soaked chickpeas into a cooking pot. Add a piece of kombu. (Kombu helps with digestion of beans). Add water so chickpeas are covered. (Chickpeas should be covered with water throughout the cooking) When the water starts boiling remove the foam if there is one, reduce the heat, cover and cook for 1 hour. Add 1 pinch of sea salt and continue cooking for another 10 minutes.

Place in the food processor parsley and/or arugula, add a little water from the cooked beans and grind them. You might want to use a small cup for grinding grins 🙂 Combine cooled off chickpeas with the rest of the ingredients and grind together. Taste and adjust according to your liking.


Health tip** – Kombu (or kelp) has numerous nutritional benefits. Among others eating kombu is beneficial to hair. Eating kombu can prevent hair loss and keep your hair lustrous and strong









1 thought on “Hummus with Parsley

  1. Pingback: Summer Daily Menu | Healthy Kosher made EASY

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