• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Appetizers

    Rosemary Hummus

    October 25, 2017 | Updated May 11, 2021 by Ryan 2 Comments

    311 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    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.

    close-up of rosemary hummus in white ramekin

    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.

    rosemary hummus being pureed in food processor

    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.

    close-up of rosemary hummus in white ramekin

    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.

    overhead shot of rosemary hummus in white ramekin
    Print Recipe
    4.84 from 6 votes

    Rosemary Hummus

    This hummus is made from canned chickpeas, tahini, olive oil, paprika, cumin, lemon juice, salt, garlic and you guessed it - fresh rosemary.
    Prep Time5 mins
    Total Time5 mins
    Course: Appetizer
    Cuisine: Middle Eastern
    Servings: 16
    Calories: 57kcal
    Author: Ryan Beck

    Ingredients

    • 1 can chickpeas (rinsed and drained)
    • 1 tablespoon fresh rosemary, chopped
    • 1 clove garlic, minced
    • 1 teaspoon paprika
    • ½ teaspoon cumin
    • 1 lemon, juiced
    • ¼ cup tahini
    • ¼ cup olive oil
    • ½-1 teaspoon salt, to taste

    Instructions

    • 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.

    Notes

    • 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.

    Nutrition

    Serving: 1tablespoon | Calories: 57kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 81mg | Potassium: 5mg | Fiber: 1g | Sugar: 0g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.4mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Refurbished Bar
    Whale Cutting Board »
    311 shares

    Receive Top 25 Recipes

    Reader Interactions

    Comments

    1. Masha Z says

      October 04, 2022 at 7:16 pm

      5 stars
      I love this recipe! I find this hummus tastes even better on the second day. Easy and delicious! Thank you 🙂

      Reply
      • Ryan says

        October 04, 2022 at 8:16 pm

        Glad you enjoyed it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Easter Day Recipes

    • orange roll on spatula above rolls in baking dish
      Orange Rolls
    • overhead shot of smoked spatchcock chicken on wood board
      Smoked Spatchcock Chicken
    • mini ham and cheese quiche stacked on cutting board
      Mini Ham and Cheese Quiche
    • chocolate hazelnut biscotti stacked on white plate
      Chocolate Hazelnut Biscotti

    Popular Recipes

    • chocolate chip scones stacked on white plate
      Chocolate Chip Scones
    • spoon lifting out chicken paprikash
      Chicken Paprikash
    • close-up of german chicken schnitzel on white plate
      Chicken Schnitzel
    • close-up of pork tossed in sweet soy ginger garlic sauce on bed of white rice
      Mongolian Pork

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    311 shares