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overhead shot of rosemary hummus in white ramekin
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Rosemary Hummus

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
Prep Time 5 minutes
Total Time 5 minutes
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