Creamy Lemon Rosemary Hummus

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!

Total Time

10min

5.0

1 Rating

Author: Chelsea Peachtree

Servings:

Ingredients

•

1 can
(15 oz)

Chickpeas , rinsed, drained

•

Lemon , juiced

•

3 Tbsp

Tahini

•

2 Tbsp

Olive Oil

or Avocado Oil

•

2 Tbsp

Aquafaba

•

1 Tbsp

Fresh Rosemary

or Dried Rosemary

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Place Chickpeas (1 can) , juice of 3/4 of a Lemon (3/4) , Tahini (3 Tbsp) , Olive Oil (2 Tbsp) , Aquafaba (2 Tbsp) , Fresh Rosemary (1 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) into your food processor and blend.

If your hummus is not as creamy as you like, add an extra Tbsp of aquafaba and blend again.

Optionally garnish with the juice of 1/4 of a Lemon (1/4) , rosemary, and/or olive oil.

Author's Notes

Store this hummus in an air-tight container in the fridge for up to four days.

If you cannot have a lot of sodium, keep the salt out of this recipe.

If you do not have a food processor and decide to use a blender, make sure to mix it often to ensure all of the chickpeas were blended.

Nutrition Per Serving

CALORIES

191

FAT

11.3 g

PROTEIN

6.5 g

CARBS

18.1 g