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?
- Fresh rosemary
- Spices – paprika, cumin, salt
- 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.
Other Appetizer Recipes
- Red Pepper Hummus
- Baked Brie in Puff Pastry with Fig Jam
- Sweet Potato Rounds with Goat Cheese
- 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
- 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.