Rosemary Hummus

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Try adding your favorite herbs to a batch of hummus. I bet you’ll find some combinations that will become your new favorites. We love this combination of rosemary and oil-free hummus on sandwiches and for snacking with fresh slices of carrots, cucumbers, toasted pitas, or dates. Yes, you read that right – dates.  Try it, you may be surprised how good that combination is. 

vegan rosemary hummus

Rosemary Hummus

By June 26, 2014

Rating 5 stars - based on 4 review(s)


  • 3 cups - cooked garbanzo beans (about two 15 oz cans, drained, and rinsed)
  • 2 Tbs - tahini
  • 1/4 cup - fresh rosemary leaves, loosely packed
  • 3 Tbs - lemon juice
  • 1/2 tsp - garlic powder


  1. Combine all ingredients in a food processor and puree until smooth. Add a tablespoon or two of water to thin the hummus if needed. Salt to taste.vegan rosemary hummus in food processor


Adjust the flavors to taste.  We often use 5 Tbs of lemon juice instead of the 3 listed above. Have fun with the flavors and make it your own.

Nutrition Information

Nutrition (per serving): 103 calories, 63% calories from carbohydrates, 20% calories from protein, 18% calories from fat, 4g fiber.

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1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)