Rosemary Hummus

This hummus is made from canned chickpeas, tahini, olive oil, paprika, cumin, lemon juice, salt, garlic and you guessed it - fresh rosemary. It makes for a great appetizer for a party.

I am always curious where recipes originate from and I had assumed it was Greek as that's the type of restaurant I usually found it out. It turns out there is some back and forth with Greece and Egypt, but Egypt claims to have created it in the 13th century.

Alas we might never know. For those that have had homemade hummus vs. store-bought hummus know the difference. I used to not be one of those people as I had only had store-bought and always thought it was ok.

That was until my sister-in-law, Allison, brought over some rosemary hummus for a party. It's difficult to explain but it just tastes fresh - obviously because it is! Lauren and I both loved it and immediately asked for the recipe.

Since then I've tried a couple of other homemade hummus recipes, but this rosemary hummus is the one we always seem to come back to. PS, if you've never made your own hummus it really couldn't be easier and can be done in about 5 minutes. These days, when we're hosting a party we almost always serve either this rosemary hummus.

What Ingredients are in this Rosemary Hummus Recipe?

• Chickpeas
• Produce - rosemary, garlic, lemon
• Spices - paprika, cumin, salt
• Tahini
• Olive oil

How to Make Rosemary Hummus

Add all ingredients to food processor. Puree to make smooth, about 45 second to 1 minute. Add water if needed to reach desired consistency. I usually add about 2-3 tablespoon of water. Serve immediately or store in fridge until ready.

Do I Have to Use Rosemary?

No although this hummus is quite addicting. If you like oregano, parsley or thyme better, you can use those herbs easily in replacement of rosemary. But if you really want to step out of the box, you can make roasted red pepper hummus or even pumpkin hummus.

How Long Will Hummus Last?

Homemade hummus lasts 3-4 days in kept in an airtight container in the fridge. If you want to keep longer, you can freeze for up to 3 months before letting thaw overnight in the fridge.

Can You Make Rosemary Hummus with Dried Chickpeas?

Although it's much easier and quicker to use canned chickpeas, you can use dried in necessary. In a large saucepan, combine ¾ dried chickpeas and ½ teaspoon baking soda, and fill the pot with water. Bring the mixture to a boil and skim off any surface foam if needed. Continue boiling, until the chickpeas are mushy and falling apart, about 1 hour. You might need to add more water as necessary. Drain and rinse before using in the recipe.

What to Serve with Hummus

There are quite a few options to dip into your rosemary hummus. Some of these include:

• Pita chips or any chip you prefer
• Red peppers
• Carrots
• Celery
• Cucumbers

Tips for a Tasty Rosemary Hummus

• Do not replace fresh rosemary with dried. It is much more concentrated and will mess up the flavor.
• Use quality olive oil and tahini as part of the taste comes from both ingredients.
• While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn't that much extra work to freshly squeeze the lemon and you'll notice a difference in flavor.
• If the rosemary hummus is too thick, add water 1 tablespoon at a time until it reaches your desired consistency.

Other Appetizer Recipes

• Red Pepper Hummus
• White Bean Hummus
• Beer Cheese Dip
• Guacamole
• Corn Mango Salsa
• Pesto Hummus

If you’ve tried this Rosemary Hummus or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.