Easy, 7 ingredient rosemary hummus that’s naturally vegan. This plant-based hummus is so delicious that your neighbor’s taste buds are going to be jealous! Since hummus is made from chickpeas, it is an excellent source of plant-based protein. This particular variation combines lemon, garlic, and rosemary for amazing taste that just won’t stop!

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Homemade Rosemary Hummus

  • Author: Rae’s Assistant
  • Total Time: 15 minutes
  • Yield: 3 1/2 CUPS 1x


Units Scale
  • 2 13 ounce cans chickpeas, thoroughly rinsed
  • 3 tablespoons lemon juice, fresh squeezed
  • 4 tablespoons water (room temperature)
  • 2 cloves garlic, minced
  • 4 tablespoons olive oil
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon dried rosemary


  1. Throw all ingredients into a food processor or blender and get your blend on (seriously though don’t actually throw them).
  2. Feel free to add in a little more olive oil if desired consistency hasn’t been reached.
  3. Serve with toasted bread, pitas, or even corn chips!


If you’re looking for something to dip this plant-based creamy goodness into try this Easy Sandwich Bread recipe!

  • Prep Time: 15 Minutes

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  1. Carol Hudson says:

    This particular recipe caught my attention because of the fresh rosemary as the secret flavor zing. I like that it uses olive oil and not Tahini as well. I can easily add sesame seeds as a garnish before serving, or to boost the protein level as a variation. Making hummus from scratch is a huge cost-saving advantage, doesn’t take much time, and eliminates all those unpronounceable food additives.