Parsley Hummus with Crispy Butter Toasted Rye Crackers

As spring approaches, my cravings for fresh, light meals increase. I love experimenting with new ingredients and flavors, and salads are a staple on my menu.

I recently spent some time at my home in Aarhus with my partner, where we worked on some new recipes for the blog and also focused on a more practical approach to cooking.

We prepped all our vegetables at the beginning of the week, grating root vegetables, chopping cabbage, peeling and slicing carrots, etc. This allowed us to quickly whip up a meal whenever we wanted without spending too much time in the kitchen, and it also ensured that we ate a lot of vegetables.

One of the delicious dishes we made was a parsley-flavored hummus served with crispy butter-toasted rye crackers. It was perfect as a light lunch, but we also used the hummus to add flavor to the salads and vegetables we had prepared earlier in the week.

I love classic hummus, but I often find that the addition of an extra ingredient makes it even more delicious. I’ve made curried hummus before based on one I bought at my local health food shop, but for this recipe, I wanted to stay light and fresh.

The parsley and spinach add a nice burst of flavor, and the hummus is easy to make and stays fresh in the refrigerator for up to a week. I don’t like it when it gets too oily and heavy, so I don’t add too much oil and use water to thin it.

The crackers are also incredibly easy to make and stay fresh for a long time, making them the perfect snack.

Try this recipe and let me know what you think!