Homemade Chumus with Coriander and Parsley

Chumus with coriander and parsley in bowlMy vegan son asked me to make chumus. I’ve failed numerous times. The recipe below, unlike others I’ve seen, does not include additional water. I also spent five minutes removing the skin from the cooked chickpeas.

I happened to have fresh parsley and coriander on hand, so I added them both. They definitely took the chumus to a new level. This dish got raves from my kids, and I will be making it frequently.

I used freshly cooked chickpeas for this recipe. To cook chickpeas, see this chart: Guide to Cooking Dried Beans from Scratch. Adding baking soda makes them softer and easier to peel, but destroys some vitamins. I prefer not to add it.

Canned chickpeas work too.

Serve with fresh salad or cut-up vegetables, and fresh pita or whole-grain bread for dipping.

Hummus with Coriander and Parsley
Recipe Type: Appetizer
Cuisine: Vegan, Middle Eastern
Author: Hannah Katsman
Prep time:
Total time:
Serves: 2-3 servings
This spicy chickpea paste can be an appetizer or a main course with pita or other bread and vegetables.
  • 1 clove fresh garlic, peeled
  • 5 sprigs each parsley and coriander
  • 1.5 cups cooked chickpeas, skin removed if desired
  • 3 tablespoons tahini (sesame paste)
  • Juice of half a lemon
  • 1/2-1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon high quality olive oil for garnish
  1. To peel chickpeas (optional): Wash your hands. Put the well-cooked chickpeas in a bowl and crush the peas between your fingers. The skin will come off in your hands. Drop the skins into another bowl and discard. Continue until all the skins have been removed.
  2. Place the garlic and coriander into a food processor bowl and process with the S-blade until chopped.
  3. Add the chickpeas, lemon juice, tahini, salt, and cumin. Process until smooth, scraping the sides of the bowl occasionally.
  4. Place in a decorative bowl and make a well for the oil, add oil.

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  1. “spent five minutes removing the skin from the cooked chickpeas.” – from what I understand, that is part of the secret. I usually lack the patience to do a lot of this. I’ve tasted hummus years ago that tasted like ice cream. And keeping extraneous liquids to a minimum helps, too. Yours looks yummy.

  2. laura Ben-Shmuel says

    Two tricks for easy, quick removal of chickpea skins.
    After they are cooked, place them, in a single layer, between two clean towels. Role a rolling pin over them, pressing down as you do this, until all the chickpes are skined. It goes very quickly.
    Then, transfer the chickpeas and their skins into a bowl of water. The skins will imediately float to the top and can be scooped off. Drain the chickpeas, which are now skinless, and proceed with the recipe.

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