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Chimichurri Hummus

Chimichurri Hummus

Move over salsa – chimichurri sauce is the latest condiment spicing up everything from appetizers and salads to meat dishes and casseroles. Here, we take hummus to a whole new level by adding the complex and enticing flavors of chimichurri sauce to this crowd pleasing and healthy dip. Serve it with an assortment of spring vegetables and some grilled pita triangles.



  • 1 15.5 ounce can of chickpeas (garbanzo beans), drained and rinsed
  • 2 cloves of garlic, minced
  • 1/3 cup tahini
  • Juice from one medium lemon (about 2.5 Tablespoons)
  • 1 teaspoon lemon zest (from same lemon)
  • 1/2 teaspoon fine kosher or sea salt
  • 1/4 cup olive oil


  • 3/4 cup packed flat-leaf parsley, roughly chopped with stems removed
  • 1/2 cup packed cilantro, roughly chopped with stems included
  • One small shallot, diced (optional)
  • 3 cloves garlic, roughly chopped
  • 2 Tablespoons red wine vinegar
  • 3/4 teaspoon dried oregano
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon red pepper flakes (more to taste)
  • 1/3 cup olive oil
  • Black pepper to taste


  1. Place the chickpeas, tahini, lemon juice, zest, garlic, and salt in the bowl of a food processor and pulse for 20 seconds. Continue to pulse while slowly pouring the olive oil through the top. Scrape down the sides a few times to ensure everything is blended. If mixture is too thick, add another teaspoon of olive oil.
  2. Transfer hummus into serving bowl.
  3. Rinse and dry the food processor. Add all of the chimichurri ingredients except olive oil and black pepper back into the processor bowl. Pulse just until finely minced. Do not overmix.
  4. Transfer to a bowl and stir in the olive oil. Cover loosely and allow to rest for 10 minutes. Taste and add black pepper or more salt and red pepper if desired.
  5. Just before serving, spoon chimichurri on top of hummus. Do not mix it in.
  6. Serve with vegetable dippers and pita chips.

Storage: Refrigerate in an airtight container for up to five days.


This article appeared in the March 2024 edition of the HealthPerks newsletter.

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