If you ask me, combining two Mediterranean favorites is pure genius.

This tabbouleh hummus brings together the fresh herbs and vegetables of traditional tabbouleh with the creamy comfort of homemade hummus. Chopped parsley, tomatoes, and cucumber sit on top of smooth, garlicky chickpea spread.

It’s finished with a squeeze of lemon juice and a drizzle of good olive oil for that authentic Middle Eastern flavor. Serve it with warm pita bread or crispy vegetables for scooping.

It’s a crowd-pleasing appetizer that feels fancy but comes together in minutes, perfect for your next gathering.

Why You’ll Love This Tabbouleh Hummus

Quick and easy – This recipe comes together in just 10-15 minutes, making it perfect for last-minute entertaining or when you need a healthy snack fast.
Fresh, bright flavors – The combination of fresh parsley, mint, and tomatoes gives this hummus a light, refreshing taste that’s perfect for spring and summer.
Healthy protein-packed snack – Made with chickpeas and tahini, this dip gives you a good dose of plant-based protein and fiber to keep you satisfied.
Perfect for entertaining – This colorful, flavorful dip looks impressive on any table and pairs beautifully with pita chips, vegetables, or crackers.
Simple pantry ingredients – Most of these ingredients are kitchen staples, so you can whip this up without a special grocery store trip.

What Kind of Chickpeas Should I Use?

For this tabbouleh hummus, canned chickpeas are your best friend since they’re already cooked and ready to blend. You can use any brand you like, but I find that organic or higher-quality canned chickpeas tend to have a creamier texture and better flavor. If you’re feeling ambitious, you can definitely cook dried chickpeas from scratch – just soak them overnight and simmer until they’re really tender, which usually takes about an hour. The key is making sure your chickpeas are soft enough to blend smoothly, so if you’re using canned ones, give them a good rinse and drain before adding them to your food processor.

Options for Substitutions

This fusion recipe is pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

Tahini: If you don’t have tahini, you can make your own by blending 1/4 cup sesame seeds with a little olive oil until smooth. In a pinch, almond butter or sunflower seed butter work too, though they’ll change the flavor slightly.
Fresh parsley: While fresh parsley is really key for that authentic tabbouleh taste, you can use cilantro if that’s what you have. Just know it’ll give you a completely different flavor profile.
Fresh mint: Fresh mint is best here, but if you only have dried mint, use about 2 tablespoons and add it when you’re blending the hummus base so it has time to rehydrate.
Beefsteak tomatoes: Any ripe tomato works – Roma, cherry tomatoes (halved), or even grape tomatoes. Just make sure to remove the seeds and excess juice so your hummus doesn’t get watery.
Allspice: Don’t have allspice? Try a pinch of cinnamon mixed with a tiny bit of nutmeg, or just leave it out – the cumin will still give you nice warm spice notes.
Lemon juice: Fresh lemon juice is really important here for that bright tabbouleh flavor, but if you’re out, lime juice can work in a pinch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tabbouleh hummus is not draining your chickpeas properly, which can make your hummus watery and thin – pat them dry with paper towels after draining for the best texture.

Another common error is adding all the water at once instead of gradually, so start with just 2 tablespoons and add more slowly until you reach your desired consistency.

Don’t forget to remove the seeds from your tomatoes before chopping, as they’ll add unwanted moisture that can make your hummus runny, and always taste and adjust your lemon juice and salt at the end since these flavors can vary greatly depending on your ingredients.

For the freshest flavor, add the chopped herbs and tomatoes just before serving rather than mixing them in ahead of time, which prevents the herbs from wilting and keeps everything bright and crisp.

What to Serve With Tabbouleh Hummus?

This fresh and herby hummus is perfect for scooping up with warm pita bread or pita chips, which really let all those bright flavors shine through. I love serving it alongside other Mediterranean favorites like olives, cucumber slices, and maybe some crumbled feta cheese for a complete mezze spread. It also works great as a dip for fresh vegetables like carrots, bell peppers, and cherry tomatoes, or you can spread it on flatbread or naan for a quick and tasty snack. For a heartier option, try using it as a base for grain bowls with quinoa or rice, topped with grilled chicken or roasted vegetables.

Storage Instructions

Refrigerate: This tabbouleh hummus actually gets better after sitting in the fridge for a few hours – all those fresh herbs and flavors really meld together nicely. Store it covered in the refrigerator for up to 5 days. Just give it a good stir before serving since the olive oil might separate a bit.

Make Ahead: I love making this a day ahead for parties or meal prep! The flavors develop even more overnight, making it taste even fresher. Just wait to add the final garnish of parsley and olive oil drizzle until right before you serve it to keep everything looking bright and appetizing.

Serve: When you’re ready to enjoy it, let the hummus sit at room temperature for about 15 minutes to soften up if it’s been chilled. You might need to add a splash of water or lemon juice to get it back to your preferred consistency, then top with fresh herbs and a drizzle of olive oil.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 850-950
Protein: 20-25 g
Fat: 45-55 g
Carbohydrates: 85-95 g

Ingredients

For the hummus base:

1 can (15 oz) chickpeas, drained
2 to 4 tbsp water
1/4 cup freshly squeezed lemon juice
1/4 cup well-stirred tahini
2 garlic cloves, minced
2 tbsp olive oil, plus more for drizzle
1/2 tsp ground cumin
1/4 tsp ground allspice
Salt as needed

For folding and garnish:

1 1/2 cups finely chopped fresh parsley, divided
1 cup finely chopped fresh mint
2 medium beefsteak tomatoes, seeds removed and chopped

Step 1: Blend the Hummus Base

1 can (15 oz) chickpeas, drained
2 to 4 tbsp water
1/4 cup freshly squeezed lemon juice
1/4 cup well-stirred tahini
2 garlic cloves, minced
2 tbsp olive oil
1/2 tsp ground cumin
1/4 tsp ground allspice
salt as needed

In a blender or food processor, combine the drained chickpeas, 2 tablespoons of water, freshly squeezed lemon juice, well-stirred tahini, minced garlic, 2 tablespoons of olive oil, ground cumin, ground allspice, and a pinch of salt.

Blend until the hummus is smooth and creamy, scraping down the sides as needed.

If the mixture is too thick, add additional water, one teaspoon at a time, until you reach a thin, fluffy consistency suitable for dipping.

Make sure there are no large pieces of chickpea left—hummus should be completely uniform in texture.

I often taste the hummus at this stage and adjust lemon or salt to my preference.

Step 2: Fold in Herbs and Tomatoes

1 cup finely chopped fresh parsley
1 cup finely chopped fresh mint
2 medium beefsteak tomatoes, seeds removed and chopped

Transfer the freshly blended hummus to a medium bowl or serving dish.

Gently fold in 1 cup of finely chopped parsley, all of the chopped mint, and the chopped tomatoes until well distributed throughout the hummus.

Reserve 1/2 cup of parsley for garnishing in the next step.

Step 3: Finish and Garnish the Hummus

olive oil, for drizzle
1/2 cup finely chopped fresh parsley (reserved from Step 2)

Drizzle a little more olive oil over the top of the hummus and sprinkle with the reserved parsley.

Serve as a dip for chips, veggies, or as desired.

For a prettier presentation, I sometimes add a small pinch of cumin or even a few extra fresh mint leaves on top.