scallion hummusscallion hummusscallion hummusscallion hummusscallion hummusscallion hummusscallion hummus

I like my hummus CHUNKIER (not too smooth & silky) and I NEVER ADD WATER … and of course it has to have lots of lemon, garlic, cumin and SCALLIONS. Is it truly a “hummus” ? It doesn’t matter, it’s how we like it !

If I hadn’t prepared and served this version of hummus several times in the past 2 weeks, I wouldn’t have proposed this recipe to you, but the various guests, some old and some new, loved it and they all wanted the recipe. Unfortunately, my scallion hummus is a type of preparation for which I have no precise and recorded recipe :

I start, I mix, I taste, I add stuff, I taste again, I add again, I mix again … you know what I mean.

But a promise is a promise (made to my friends and guests) so I started whipping some up again and precisely measured everything this time, while staring at my spice rack, trying to remember what little extras I added the last 2 times which sparked the compliments … So here it is, maybe you’ll like it too … :)

scallion hummus


4 cups (850 grams)



  • 500 grams canned, cooked chickpeas (3 cups)
  • 75 grams scallions / green onions (2-3 scallions)
  • 75 grams tahini sesame seed paste (1/4 cup)
  • 21 grams crushed garlic (2-3 cloves)
  • 100 ml lemon juice (the juice of 2-3 lemons or ½ cup)
  • 55 ml olive oil (1/4 cup)
  • 8-10 grams flat-leaf parsley (1/4 cup, packed)
  • 1 tbsp salt
  • 2 tsp ground cumin
  • ¼ tsp ground black pepper
  • ¾ tsp ground allspice
  • ½ tsp ground fennel seed
  • ½ tsp ground coriander seed
  • ¼ tsp lemon zest (zest of ½ lemon)
  • optional : 1 pinch of sumac powder


  • parsley oil (made with 2 tbsp olive oil and 2 tbsp (packed) fresh flat-leaf parsley leaves)
  • 1 tsp toasted sesame & flax seeds for sprinkling


  • rinse chickpeas in cold water and drain
  • chop scallions (only the white and light green parts), peel and crush garlic, squeeze lemons and recuperate some zest, prepare parsley leaves and measure out the tahini, olive oil and all spices (grind the spices if whole, with a mortar & pestle)
  • place all ingredients (except for the chickpeas) in a food processor and mix until smooth, then add half the chickpeas and mix again and then the other half and remix (if necessary scrape down the sides of your food processor bowl to mix everything evenly)
  • taste, adjust spiciness and smoothness (if you prefer it less thick, add some extra olive oil and/or lemon juice)
  • to make the parsley oil, grind together the olive oil and parsley leaves in a mortar & pestle until dark green and smooth
  • place hummus in an air-tight container in the refrigerator
  • serve with a drizzle of parsley oil and a sprinkling of toasted sesame and flax seeds, with toasted pita bread.