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.
Ingredients
- 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
Instructions
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Add all ingredients to a food processor or high-speed blender and process until very smooth and creamy.
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Omit oil if desired without substitution.
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Place in a bowl and garnish with rosemary, red pepper flakes, salt and pepper, and a drizzle of oil.
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Serve with toast, crackers, chips or use as veggie dip or as a base for dressings.
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XO Lisa
Want more hummus? Try …
Cauliflower Hummus
Cauliflower Hummus is just as creamy, delicious, and flavorful as the regular kind but this version cuts calories by subbing in a bit of tasty cauliflower.
Dill Hummus
Dill Hummus is fresh, delicious, and so easy to make. This delicious dill hummus can be used as a dip, spread, or even thinned for use as a salad dressing. It uses ordinary ingredients and can me made in just a few minutes. It’s super healthy, too! Dill is a summer herb and may be getting a bit mature right now in most locations. It’s still delicious when a bit long in the tooth or dried can be used here as well.
Lemon Caper Hummus
This Lemon Caper Hummus is light, lemony, tasty, oil-free, and so easy to make. I had it on cucumbers tonight but will use it in a salad dressing tomorrow.
Hummus for dessert? Try this!
Dark Chocolate Dessert Hummus
Mmm. Dark Chocolate Hummus.
What?
Let me explain. I can basically eat my weight in regular hummus daily. If you get between me and the tub, you might lose a finger. So, I finally had to try making a batch of “dessert hummus” and decided on chocolate. I love chocolate. I love hummus. Win-win.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.