Anti-Inflammation Hummus with Pine Nuts & Parsley
This anti-inflammation hummus combines chickpeas, garlic, tahini, and olive oil with a boost of parsley and za’atar for a flavorful and nutrient-rich dip. Packed with healthy fats and antioxidants, this hummus is perfect for supporting an anti-inflammatory diet and makes a versatile addition to snacks or meals.
Ingredients
- 2 15-oz cans chickpeas drained and rinsed
- 3 Tbsp lemon juice plus more as needed
- 2 garlic cloves crushed
- 2 tsp za’atar
- kosher salt
- 1 cup water divided
- 4 Tbsp extra-virgin olive oil divided
- 3 Tbsp tahini
- 1 Tbsp pine nuts toasted
- 1 tsp chopped parsley
Instructions
- Add the chickpeas, lemon juice, garlic, za’atar, and 1½ teaspoons of kosher salt to a food processor. Blend the ingredients until they start to come together, then scrape down the sides of the processor bowl.
- Pour in ½ cup of water, 2 tablespoons of olive oil, and the tahini. Continue blending the mixture until it becomes smooth and creamy, adding more water, 2 tablespoons at a time, up to an additional ½ cup if needed to reach the desired consistency.
- Taste the hummus and adjust the seasoning, adding more lemon juice or salt if needed for flavor balance.
- Transfer the hummus to a serving dish, drizzle with the remaining 2 tablespoons of olive oil, and garnish with the toasted pine nuts and chopped parsley.
- Store the hummus in an airtight container in the refrigerator for up to 2 weeks. For serving, pair with sliced cucumbers or other vegetables as a healthy option.
Notes
Anti-Inflammatory Boost: Incorporating parsley and za’atar enriches this recipe with antioxidants, while olive oil provides anti-inflammatory fats. Adding a pinch of turmeric can elevate these benefits further.
Variations: Pine nuts can be substituted with walnuts for a different flavor, or omitted entirely to make the recipe nut-free. Adjust the amount of garlic based on your personal taste preferences.
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