If you like parsley and middle eastern flavors, you’ll love Parsley hummus, and you must try making this if you’re growing parsley in your garden!
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I love parsley and middle eastern flavors, so this Parsley Hummus is something I’ve loved for a snack with pita chips made from my favorite low-carb pita bread. This interesting version of hummus has lots of parsley, tahini, sesame oil, cumin, and lemon juice. If you have friends who like interesting flavors, make this and ask them what the seasonings are, and I doubt they’ll be able to guess.
And in spite of a widespread belief that flat parsley is better, I love curly parsley. I grow flat Italian parsley too, but when I made this the curly parsley was looking more perky in the garden. Use any kind of parsley you prefer, but do give this a try when you want to expand your hummus options!
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How to Make Parsley Hummus:
(Scroll down for complete recipe with nutritional information.)
- Start by draining a can of chickpeas (garbanzo beans) into a colander and rinsing well. Of course you can use freshly cooked chickpeas, but for hummus where the beans will be pureed, canned beans are perfect.
- Rinse the parsley and spin dry in salad spinner (affiliate link), or wipe dry with paper towels. I love this mini salad spinner that I use for herbs.
- Use the food processor to chop the parsley and garlic well, then add chickpeas and process about one minute. Add rest of ingredients and process until smooth, about 2 minutes more.
- I’m not sure why I didn’t take a photo of the finished hummus in the food processor, but I think until my house is finished I’ll blame all these missed photo opportunities on distractions from having a house full of workers!
- I adapted this recipe from one in The Bon Appetit Cookbook: Fast Easy Fresh (affiliate link), and they served it with cauliflower crudites in the book. I liked that combination, but in the photos you’re seeing it with low-carb pita chips, that I made from my favorite low-carb pita bread, lightly toasted on a cookie sheet.
More Interesting Ideas for Hummus
Roasted Tomato Hummus
Black-Eyed Pea Hummus
Cucumber Hummus Bites
Ingredients
- one 15 oz. can garbanzo beans, drained and rinsed
- 1/2 cup chopped parsley
- 1 tsp. minced garlic
- 1/4 cup sour cream
- 3 T tahini sauce
- 1 1/2 T lemon juice
- 2 T sesame oil
- 2 T olive oil
- 1 1/2 tsp. cumin
- 1 tsp. salt (more or less to taste)
- 1/4 tsp. cayenne pepper or hot sauce
- 1 T water (more or less, depending on how thick you like it)
Instructions
- Drain chickpeas (garbanzo beans) into a colander placed in the sink, then rinse until no more foam appears.
- Let the water drain off.
- Put parsley and garlic into bowl of food processor fitted with the stainless steel blade.
- Process about 1 minute, until parsley is well chopped.
- Add drained chickpeas and process 1-2 minutes, until beans are mostly smooth.
- Add sour cream, Tahini sauce, lemon juice, sesame oil, olive oil, cumin, salt, and cayenne or hot sauce.
- Process until mixture is very smooth.
- Test thickness and add a bit of water if you’d like it to be a little thinner.
- Serve hummus with toasted whole wheat pita chips, cauliflower, celery, carrot sticks, or red bell pepper strips.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 264Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 6mgSodium: 717mgCarbohydrates: 22gFiber: 6gSugar: 4gProtein: 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Did you make this recipe?
Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served with whole wheat pita chips, this parsley hummus would be good for phase 2 or 3 of the original South Beach Diet or other low-glycemic diets, but it’s probably too high in carb for a low-carb diet plan. You could make this phase one by using celery, cauliflower, or red pepper strips to dip the hummus.
Find More Recipes Like This One:
Use Appetizer Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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Grandma Denny’s Homemade Ranch Dip
My Grandma Denny’s Homemade Ranch Dip was a Denny family favorite long before anyone heard of Ranch Dressing! And this family favorite Ranch Dip is a delicious low-carb and keto dip recipe and in my family this makes an appearance at every holiday gathering!
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My Grandma Denny’s Homemade Ranch Dip is one of my favorite memories from childhood! As early as I can remember, my Grandma Denny made a fantastic dip that she served with carrots and celery as an appetizer at every family gathering. In those days we called Grandma’s homemade ranch dip just *Vegetable Dip* as if there was only one kind of dip that could possibly be served with veggies.
This was long before the introduction of Ranch Dressing to the American culinary scene, and obviously my Grandma Denny was ahead of her time, because now people all over the country are eating Ranch Dip with veggies. And in my own extended family, there would never be a holiday gathering without this delicious homemade Ranch Dip on the table.
Of course there’s nothing wrong with making Ranch-Style Vegetable Dip using a package mix if that time-saver works for you. But my grandma’s Homemade Ranch Dip is a bit fresher tasting as well as being low in carbs, and if you usually use the mix but don’t have a package on hand I bet you’ll love my Grandma’s recipe.
Grandma Denny always used full-fat mayo and sour cream, but for anyone wanting lower fat you can obviously make this with reduced-fat products if you prefer. Or if you don’t like mayo, you might prefer the variation below for Greek Yogurt Ranch Dip, made with Greek yogurt and blended cottage cheese for a higher protein, lower-fat dip.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
Can you make this dip with onion powder?
I love the flavor the grated onion gives to my Grandma Denny’s homemade ranch dip. But if you prefer or want to save time, just use 1 tsp. onion powder.
Can you make this homemade ranch dip with Greek Yogurt?
I sometimes make a variation of this that I call Greek Yogurt Ranch Dip that’s lower in fat and higher in protein. For that variation follow this recipe but replace the sour cream with one cup of cottage that’s blended in the food processor until it’s nearly smooth and replace the mayo with one cup fat-free Greek Yogurt. (This is the version I would make when I was strictly following the original South Beach Diet.)
Want a version of ranch dip with more texture?
You can make a variation of this homemade ranch dip recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you’d like a chunkier dip. I would use about 2 T of each.
How to Make Grandma Denny’s Homemade Ranch Dip:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- My Grandma always used Bon Appetit Seasoning Salt as the secret seasoning in her vegetable dip, but it’s no longer being made (sob!) If you still have Bon Appetit, use it, but now I use Beau Monde Seasoning (affiliate link). If you’re in Europe you can also use Trocomare Seasoning. (affiliate link)
- Grate a small amount of raw onion into a bowl. (I use the large side of a box grater; don’t use a microplane grater which just turns the onion to liquid.)
- Add mayo and sour cream to bowl.
- Then add Beau Monde Seasoning and dried dill weed (affiliate link).
- Mix all ingredients together well with a whisk. You can use a food processor as well, but the whisk is quicker.
- Let the dip chill in the refrigerator for at least an hour or two for best flavor.
- Serve with raw vegetables like celery, sugar snap peas, bell pepper strips, jicama, radishes, broccoli, or cauliflower.
- This is also good with carrots or as a dip for baked sweet potato fries for those who don’t mind more carbs.
- I tested this out on my friend Robin and she gave it two thumbs up!
More Tasty Vegetable Dips You Might Like:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients
- 1 cup sour cream (see notes)
- 1 cup mayo (see notes)
- 1 tsp. grated onion
- 2 tsp. dried dill weed
- 2 tsp. Beau Monde Seasoning (see notes)
Instructions
- Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
- Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)
- Chill an hour or so before serving.
Notes
I only use Daisy full-fat sour cream and full-fat mayo for this recipe but if you prefer to make a lower-fat version of the recipe you can definitely use reduced fat sour cream and mayo.
My Grandma always used Bon Appetit Seasoning for this. When that was discontinued I started making it with Beau Monde Seasoning (affiliate link), which is almost identical in flavor.
This will keep in the refrigerator for several weeks. Nutritional information doesn’t include vegetables and is calculated on 1/4 cup serving size.
Recipe from my Grandma Denny, who was a wonderful cook!
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 245Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 29mgSodium: 564mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Did you make this recipe?
Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, jicama, bell pepper strips, radishes, broccoli, or cauliflower for low-carb diets. If you’re making this for the original South Beach Diet the Greek Yogurt Ranch Dip variation above is better for South Beach.
Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Kalyn was making this dip recipe long before the existence of the internet, and it was first posted on this site in 2005 (probably without a single photo in those days.) The recipe was last updated with more information in 2023.
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
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