Lemon Rosemary Hummus

4-6
Servings
5m
Prep Time
0m
Cook Time
5m
Ready In


"Who doesn't love lemon and rosemary? This simple to prepare hummus is great for for dipping with chips and veggies, or as a spread in wraps and sandwiches. An easy way to "taste" summer all year long!"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (139.3 g)
  • Calories 179
  • Total Fat - 15.6 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 0 mg
  • Sodium - 162.1 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 3.4 g
  • Sugars - 3.8 g
  • Protein - 2.8 g
  • Calcium - 59.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 19.3 mg
  • Thiamin - 0.1 mg

Step 1

Drain and rinse the chickpeas. Let drain, then add to the workbowl of a food processor.

Step 2

Zest the lemon. Measure out a tablespoon and add to the workbowl. Juice the lemon, measure out the two tablespoons and add to the workbowl.

Step 3

Add the rosemary, tahini, garlic and salt to the workbowl. Process until coarsely chopped. Remove the lid and scrape down the sides of the bowl.

Step 4

Replace the lid and add the oil through the feed tube while processing until the oil is incorporated and the hummus has reached the desired consistency. If you like a creamier hummus, you can add up to 2 more tablespoons of oil. Scrape down the sides of the bowl as needed and add more salt if desired. Adjust the amount of rosemary, if desired.

Step 5

Store refrigerated in an airtight container. Will keep up to a week.

Tips & Variations


  • Food processor

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