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+ servings
bowl of hummus with chimichurri and pita bread
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4.50 from 2 votes

Chimichurri Hummus

Chimichurri Hummus is the best of both worlds: creamy homemade hummus topped with swirls of herby chimichurri. Both are made in a food processor, and make for a delicious appetizer! 
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: Greek, Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Keyword: chimichurri hummus
Servings: 6
Calories: 365kcal
Author: Erin

Ingredients

for the hummus:

for the chimichurri:

Instructions

  • Start by making the hummus: If you haven't already, drain and rinse the chickpeas in a fine mesh strainer. Then, remove the peels from the chickpeas (this step takes 10 minutes or so, but it's 100% worth it and creates the creamiest hummus!).
  • Plus the peeled chickpeas in the food processor, along with the tahini, lemon juice, garlic, and salt. Pulse for 15 seconds, then pour the olive oil in through the top and continue pulsing until smooth, scraping down the sides as needed. Scoop the hummus out into a bowl, then rinse out the food processor.
  • Next, make the chimichurri: add the parsley, garlic, vinegar, salt, oregano, paprika, and red pepper flakes and pulse for 10-15 seconds. Pour the olive oil in through the top and continue pulsing until the chimichurri is blended, scraping the sides down as needed.
  • Drizzle the chimichurri overtop of the hummus and enjoy!

Notes

*Calories are per serving and are an estimation; serving size is 4-8 

Nutrition

Calories: 365kcal | Carbohydrates: 23g | Protein: 9g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Sodium: 405mg | Potassium: 331mg | Fiber: 6g | Sugar: 3g | Vitamin A: 937IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 3mg