Hummus can be made from any component. The traditional version can therefore be extended to include the taste of parsley and chilli.

Parsley root helps in digestive system ailments and many others. Parsley is characterized by high nutritional value: it contains a lot of vitamin C and beta-carotene. It strengthens, cleanses the body, improves skin and mood.


  • 200 g dry chickpeas / canned chickpeas can also be prepared express
  • 4 tablespoons of tahini paste (sesame paste)
  • 2 cloves of garlic
  • bunch of parsley roots
  • 2 tablespoons of olive oil
  • 2 tablespoons of water
  • spoonful of lemon juice
  • dash of chilli
  • salt to taste

Tahini paste can be bought in larger grocery stores at the world cuisine stand, or it can be made by roasting sesame seeds and then mixing them together with olive oil into a homogenous mass.


Soak dry lentils about 12 hours beforehand and cook until soft over low heat. Then drain it and mix it with chopped parsley in a blender. Add tahini paste, squeezed through the press garlic, lemon juice, a pinch of salt and enough oil to make a smooth mass. If necessary, add some water.

Hummus before serving it is good to sprinkle with oil and sprinkle with chilli.

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Hummus parsley
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Bartek & Sylwia

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