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overhead shot of rosemary hummus in greenish grey ramekin with dipping options on plate

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


  • 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


  • 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 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.


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