Smoky Rosemary Hummus Pantry Recipe
Smoky Rosemary Hummus
This Smoky Rosemary Hummus recipe is delicious and easy to make. It takes just a few minutes and uses simple ingredients found on hand in most pantries.
I usually make a double batch of hummus using a can each of garbanzos and cannellini beans but used all garbanzos for this because that’s what I had on hand. If you have something else, by all means, use it!
Seriously, this was so smoky and delicious. The smoked paprika is what gives it that flavor. But if you don’t have it, just use regular paprika. No biggie.
I’m not going to give you a big, long explanation of the origins of this recipe. I’m just going to show you some pretty pictures of it followed by the recipe.
Oh, and I used dried herbs and spices in this. They’re nearly as good and sometimes more intense. I pulsed the rosemary in an herb grinder a few times to make it less “spiky.”
Also, I used canned beans but an equivalent amount of cooked from dried beans would work just fine as well.
Smoky Rosemary Hummus
Smoky Rosemary Hummus is delicious and easy to make. It takes just a few minutes and uses simple ingredients found in most pantries. Simple, healthy, vegan.
- 15 oz garbanzo beans aka chickpeas canned or cooked from dried
- 1/4 cup lemon juice
- 2 tbsp oil optional
- 2 tsp dried rosemary pulsed in herb grinder
- 1 clove fresh garlic or 1 tsp powdered
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- pinch crushed red pepper flakes
- salt to taste
Add all ingredients to a food processor or high-speed blender and process until very smooth and creamy.
Omit oil if desired without substitution.
Place in a bowl and garnish with rosemary, red pepper flakes, salt and pepper, and a drizzle of oil.
Serve with toast, crackers, chips or use as veggie dip or as a base for dressings.
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