top of page
  • Writer's pictureErin

Chimmichurri & Hummus Appetizer

Hungry for more? This recipes was featured in a podcast episode!


Chimmichurri is the perfect condiment. Straight from Argentina, it is commonly served on grilled meats or the ever-popular choripan (sausage on a bun). Keep a jar made in your fridge for every day use or whip up this super easy appetizer the next time you have guests.

Prep Time: 15 min

Additional Time: Make Chimmichurri at least a day ahead of time

Yield: 12 oz Chimmichurri



  • 1 cup water

  • 1 tbsp non-iodized salt

  • 1 head of garlic, minced or grated fine

  • 1 cup fresh parsley, chopped

  • 1 tbsp dried oregano

  • 2 tsp chilli flakes

  • 1/4 cup red wine vinegar

  • 1/2 cup olive oil



  1. In a small saucepan, heat water and salt. Stir until the salt dissolves completely and set aside to cool.

  2. In a bowl, combine finely grated garlic, fresh chopped parsley, dried oregano and chilli flakes. Whisk in red wine vinegar, olive oil and the cooled salty water.

  3. Transfer to a large jar and allow to sit in the fridge overnight to allow the flavours to develop and strengthen.


  1. Grab your favourite bite-sized bread - crackers, naan, baguette, pita or gluten free option and buy a tub of hummus or go all out and make your own.

  2. Spread hummus on your bread of choice and top with a teaspoon of chimmichurri.

Zhuzh it up!

  • If you've got fresh oregano, use it! Substitute in 1 cup of chopped fresh oregano for the dried in the recipe above.

  • The chimmichurri can live in your fridge for up to a month, but we doubt it'll last that long.

This chimmichurri recipe was adapted from Francis Mallmann's cookbook Seven Fires. You can also find it here:


Related Posts

See All


bottom of page