Lemon Rosemary Hummus

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"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 is 4-6 servings


  • 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 by Step Method

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.


  • Food processor

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