Creamy lemon rosemary hummus is an easy, healthy snack or appetizer that anyone can enjoy! Made with a few simple ingredients, this naturally gluten free and vegan dip is delicious and oh so tasty!
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Okay, true story, I am a hummus addict. I tried it in high school at a friend's jewelry party (ugh, remember those?), and I was hooked ever since. I actually remember putting it in my mouth and being amazed there was no meat in it because it was so flavorful!
Despite being a hummus addict, I don't always make it myself. This makes absolutely ZERO sense to me because I am a firm believer in making my own everything. But let me tell you... Trader Joe's Horseradish hummus is just the bomb.
So, like usual, I got a craving for hummus, but I did not want to go to the store to get any. I perused through my fridge to find some lemons and rosemary left over. I also found some other strange ingredients, but that is beyond the point.
All I could think while making it was "WOW! Why do not I not do this more often!?" It is SO creamy, so easy to make and super tasty. Needless to say, I ate the entire container in two days.
So, onto making lemon rosemary hummus!
Why Is This Lemon Rosemary Hummus So Binge-Worthy?
Freshness- This hummus is super fresh! From your food processor, onto your plate and into your stomach within 10 minutes!
No additives- Have you ever turned over your hummus to see a long list of weird ingredients and preservatives. Not here! No fillers, no ick.
Cheaper- You do not have to spend 5 dollars on a small tub of hummus.
Total Control- Don't like your hummus too creamy? Add less tahini and oil. Like it super creamy? Layer on that that tahini!
Ingredients For Creamy Lemon Hummus
This creamy rosemary lemon hummus is made with simple ingredients. For it, you will need: a can of chickpeas; aquafaba (chickpea water); olive oil; tahini; lemon juice; fresh rosemary; and salt & pepper.
You will also need a food processor.
I also provide substitutions in my FAQ section!
Tips For Making This Rosemary Lemon Hummus
This recipe is SO simple to make. I feel that I say that often, but it truly is!
To make this rosemary lemon hummus, add all ingredients into a food processor and blend until smooth. It should take 30-60 seconds.
Make sure the entire mixture is blended! If you are having some difficulties with it blending well after 1 minute, add 1 tsp of aquafaba or water and blend again. Continue until it is the consistency you like.
Once it is done, scoop it into a bowl and serve it with anything your heart desires!
My favorite is pita chips or carrots, but some other options are: pita bread; tortilla chips; pretzels; other veggies; in a wrap; and on a salad.
Option to drizzle additional lemon juice or olive oil on top and garnish with extra rosemary when you serve it.
FAQ and Hot Tips!
Yes, sub aquafaba for 1-1 with the oil.
Yes, you can use avocado oil at 1-1 ratio. I have not tried it with any other types of oil.
Yes, you can! Just make sure it blends really well.
Yes, just be sure it is pure lemon juice and not lemonade!
It depends what blender you have! I used my ninja, and I needed to mix it often to ensure all of the chickpeas were blended. So, just be aware of that!
Yes, but you will most likely want to double the recipe! This makes enough for 3-4 people.
I have not tried, but I am sure you can!
Nope! Keep it out.
You can, put you are going to need to up the olive oil. I have not tried this yet, so I cannot tell you exactly how to do it.
More Fun Appetizers!
Did You Make This Recipe?
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Creamy Lemon Rosemary Hummus
- 15 oz Chickpeas rinsed and drained
- Juice from ¾ of a lemon (save the other ¼ for topping)
- 3 tbsp tahini
- 2 tbsp olive oil
- 2-3 tbsp aquafaba / chickpea water start with 2 tbsp
- 1 tbsp fresh rosemary plus more for garnish
- Salt and pepper for taste
- Place all ingredients into your food processor and blend.
- If your hummus is not as creamy as you like, add the extra tbsp of aquafaba and blend again.
- Option to garnish with additional lemon juice, rosemary and/or olive oil.
- Store this hummus in an air tight container in the fridge for up to four days.