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
- Total Time: 15 minutes
- Yield: 3 1/2 CUPS 1x
Ingredients
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- 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
Instructions
- Throw all ingredients into a food processor or blender and get your blend on (seriously though don’t actually throw them).
- Feel free to add in a little more olive oil if desired consistency hasn’t been reached.
- Serve with toasted bread, pitas, or even corn chips!
Notes
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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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.