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.

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.┬áSince then I’ve tried a couple of other 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.

close-up of rosemary hummus in white ramekin

What Ingredients Are In Rosemary Hummus?

  • Chickpeas
  • Fresh rosemary
  • Garlic
  • Spices (paprika, cumin, salt)
  • Tahini
  • Lemon
  • Olive Oil

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.

overhead shot of rosemary hummus in white ramekin

Other Appetizer Recipes:

Rosemary Hummus
Prep Time
5 mins
Total Time
5 mins
 

This hummus is made from canned chickpeas, tahini, olive oil, paprika, cumin, lemon juice, salt, garlic and you guessed it - fresh rosemary.

Course: Appetizer
Cuisine: Middle Eastern
Keyword: Rosemary Hummus
Servings: 12
Calories: 152 kcal
Ingredients
  • 1 can chickpeas (rinsed and drained)
  • 1 tbsp fresh rosemary, chopped
  • 1 clove garlic, minced
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 lemon, juiced
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1/2-1 tsp salt, to taste
Instructions
  1. 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 tbsp of water. Serve immediately or store in fridge until ready.

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