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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